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Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cstrong>Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg class=\"size-full wp-image-84520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\" alt=\"A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. 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"content": "\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumber-Lemon-Mint Vodka Fizz. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Forget about standing there at your next backyard party mixing one individual cocktail after another and never getting to enjoy your own! This is one of those awesome make-it-ahead, throw-it-together drinks that practically serves itself.\u003c/p>\n\u003cp>This sparkling fizzy drink infuses cucumber and mint in a mixture of vodka and lemon simple syrup. And all you have to do is set out a bottle of sparkling water and an ice bucket and let your guests help themselves. But beware! This fresh summery drink goes down very easy. (You might want to make a double batch!)\u003c/p>\n\u003cp>A note on sweetness: To me, this isn’t sweet, but if you like, just add half of the lemon syrup, mix everything together and then adjust as you like with a little more. Or if you want it to be sweeter, double the simple syrup and add it to taste.\u003c/p>\n\u003cfigure id=\"attachment_84549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\">\u003cimg class=\"size-full wp-image-84549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\" alt=\"Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Cocktail Recipe: Cucumber-Lemon-Mint Vodka Fizz\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1 English cucumber, sliced\u003c/li>\n\u003cli>1/2 cup fresh mint leaves, crushed\u003c/li>\n\u003cli>1 750-ml bottle your favorite vodka (not flavored), such as \u003ca href=\"http://www.hangarone.com/\">Hangar One\u003c/a> (or whatever you have in your bar at the moment)\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Sparkling water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the sugar, lemon zest and juice, and 1/4 cup water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved, about 2 minutes. Remove from the heat and let cool completely. Strain through a fine-mesh sieve into an airtight container, then refrigerate until chilled, about 2 hours.\u003c/li>\n\u003cli>In a large pitcher, stir together the chilled lemon simple syrup, the cucumber slices, mint leaves, and vodka. Let sit for about 1 hour for the flavors to meld. When ready to serve, add enough ice to fill the pitcher.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"84555,84553,84560,84559,84550,84551\"]\u003c/p>\n\u003col>\n\u003cli>Fill cocktail glasses with some ice. Add enough vodka mixture to fill the glass about halfway. Top with sparkling water and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84544\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\">\u003cimg class=\"size-full wp-image-84544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\" alt=\"Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Take a cucumber, a lemon, a handful of backyard mint and throw it together with a bottle of vodka and you’ve got a kickin' summer cocktail that will get any party started.",
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"description": "Take a cucumber, a lemon, a handful of backyard mint and throw it together with a bottle of vodka and you’ve got a kickin' summer cocktail that will get any party started.",
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"headline": "Summer in a Cocktail: Cucumber-Lemon-Mint Vodka Fizz",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumber-Lemon-Mint Vodka Fizz. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Forget about standing there at your next backyard party mixing one individual cocktail after another and never getting to enjoy your own! This is one of those awesome make-it-ahead, throw-it-together drinks that practically serves itself.\u003c/p>\n\u003cp>This sparkling fizzy drink infuses cucumber and mint in a mixture of vodka and lemon simple syrup. And all you have to do is set out a bottle of sparkling water and an ice bucket and let your guests help themselves. But beware! This fresh summery drink goes down very easy. (You might want to make a double batch!)\u003c/p>\n\u003cp>A note on sweetness: To me, this isn’t sweet, but if you like, just add half of the lemon syrup, mix everything together and then adjust as you like with a little more. Or if you want it to be sweeter, double the simple syrup and add it to taste.\u003c/p>\n\u003cfigure id=\"attachment_84549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\">\u003cimg class=\"size-full wp-image-84549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\" alt=\"Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Cocktail Recipe: Cucumber-Lemon-Mint Vodka Fizz\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1 English cucumber, sliced\u003c/li>\n\u003cli>1/2 cup fresh mint leaves, crushed\u003c/li>\n\u003cli>1 750-ml bottle your favorite vodka (not flavored), such as \u003ca href=\"http://www.hangarone.com/\">Hangar One\u003c/a> (or whatever you have in your bar at the moment)\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Sparkling water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the sugar, lemon zest and juice, and 1/4 cup water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved, about 2 minutes. Remove from the heat and let cool completely. Strain through a fine-mesh sieve into an airtight container, then refrigerate until chilled, about 2 hours.\u003c/li>\n\u003cli>In a large pitcher, stir together the chilled lemon simple syrup, the cucumber slices, mint leaves, and vodka. Let sit for about 1 hour for the flavors to meld. When ready to serve, add enough ice to fill the pitcher.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Fill cocktail glasses with some ice. Add enough vodka mixture to fill the glass about halfway. Top with sparkling water and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84544\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\">\u003cimg class=\"size-full wp-image-84544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\" alt=\"Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Tequila Nation: Mexico Reckons With Its Complicated Spirit ",
"title": "Tequila Nation: Mexico Reckons With Its Complicated Spirit ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83863\" class=\"wp-caption aligncenter\" style=\"max-width: 3252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\" alt=\"Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\" width=\"3252\" height=\"1826\" class=\"size-full wp-image-83863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140624_me_tequila_nation_mexico_reckons_with_its_complicated_spirit_.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">NPR Food\u003c/a> (6/24/14)\u003c/p>\n\u003cp>The Mexican town of Tequila in the western state of Jalisco is the heart of a region that produces the legendary spirit. Any bottle of tequila must be made from the Weber Blue species of agave, grown and distilled in this region.\u003c/p>\n\u003cp>Field after field of agave gives this land a blue hue, defining an economy and its traditions.\u003c/p>\n\u003cfigure id=\"attachment_83864\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f-290x217.jpe\" alt=\"Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But using just one species of blue agave to make 100 percent blue agave tequila is done through cloning the plants, without pollination or flowering. After \"doing this for so many generations, the agaves are getting weaker, and the only way to protect them is by the increased use of pesticides and herbicides,\" David Suro of the Tequila Interchange Project tells us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That and other environmental issues have \u003cem>tequileros\u003c/em>, or tequila makers, concerned about the future of the industry.\u003c/p>\n\u003cp>\u003cstrong>The Spirit's Hidden History\u003c/strong>\u003c/p>\n\u003cp>Guillermo Erickson Sauza, a member of one of tequila's royal families, gives us a tour of his 125-year-old tequila distillery process in the town of Tequila on the northwest slope of the Tequila volcano. His distillery and hundreds of others, both large and small, fill the hills and valleys some 60 minutes outside Guadalajara, Jalisco's capital and Mexico's second-largest city.\u003c/p>\n\u003cp>Cenobio Sauza, his great-great grandfather, got to the town of Tequila in the 1850s when he was 16. At the time, it was a boomtown, and many people were setting up tequila distilleries there. The natural spring water, the rusty red volcanic soil, the climate all made the region perfect for the growing of blue agave.\u003c/p>\n\u003cp> Cenobio started the brand of Tequila Sauza in 1873, and was the first to export tequila into the U.S. In 1893, Tequila Sauza made a sensation when it was served at the Chicago World's Fair. At that time the drink was called \u003cem>vino mescal\u003c/em>.\u003c/p>\n\u003cp> Traditionally, Guillermo tells us, \"tequila was the drink of cement workers and bricklayers.\" At weddings and celebrations in Sauza's own family, and families like his, brandy was served, not tequila.\u003c/p>\n\u003cp> In 1946, Guillermo's grandfather Javier took over Sauza, and slowly helped make tequila what it became — one of the premier products of Mexico. In a move that shocked his family, he sold the distillery in 1976 without warning.\u003c/p>\n\u003cfigure id=\"attachment_83875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\" alt=\"Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\" width=\"1120\" height=\"629\" class=\"size-full wp-image-83875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>Through the years, the family held on to one of its small, old distilleries. About a decade ago, Javier's grandson decided to come back to Tequila and started making the drink in the old traditional way, using a stone crusher, taking a long time to age the spirit. He brought out his first brand, which he called Los Abuelos, or \"the grandparents,\" in Mexico. In the U.S., Los Abuelos is sold under the name Fortaleza, which means \"fortitude.\"\u003c/p>\n\u003cp>\u003cstrong>'Agave Business Is A Casino Business'\u003c/strong>\u003c/p>\n\u003cp> It takes five to eight years for the blue agave, the only kind of agave that can be used to make official appellation tequila, to mature. Growing agave is risk-filled, and requires knowledge and maintenance.\u003c/p>\n\u003cfigure id=\"attachment_83865\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746-290x184.jpg\" alt=\"Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\" width=\"290\" height=\"184\" class=\"size-medium wp-image-83865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\u003c/figcaption>\u003c/figure>\n\u003cp>So agave growers and tequila producers must be looking far ahead at all times.\u003c/p>\n\u003cp> \"Agave business is a casino business,\" says \u003ca href=\"http://www.tequilainterchangeproject.org/members/board/\">David Suro\u003c/a>, president of the Tequila Interchange Project, a nonprofit organization and consumer advocacy group for agave distilled spirits.\u003c/p>\n\u003cp>In the same way wine producers are always wrestling with climate, weather, bugs and soil conditions, the \u003cem>tequileros\u003c/em> and agave producers are working just as hard. But instead of one season of growth and then harvest, they have to tend their fields for five to eight years before the sugar levels are high enough for harvest.\u003c/p>\n\u003cp>Suro produces a tequila, too, called Siembra Azul. \"It's kosher certified,\" he says. \"There's not a Mexican institution to certify organic. So the kosher certification is the closest [to prove how] very careful we make our tequila.\"\u003c/p>\n\u003cp> \u003cstrong>Composting Tequila\u003c/strong> \u003c/p>\n\u003cp> Mexican video journalist Rogelio Navarro says Guadalajara is the Silicon Valley of Mexico in many ways. \"I would compare the tequila industry to the electronic industry, which is so important to us here,\" Navarro says. That means tequila is likely to play a huge part in the future of Mexico's economy.\u003c/p>\n\u003cp>Traditionally tequila was a Mexican family business passed from generation to generation. Now that is changing. \"The biggest tequila companies are not Mexican anymore; they are internationally owned,\" he says. \"Tequila produces a lot of jobs and a lot of money, and now they just the sent the first package of tequila to China, and they're expecting to sell millions of liters of tequila in China.\"\u003c/p>\n\u003cp> Navarro notes that tequila not only means alcohol — it also means culture. It's associated with folkloric dancing, with music, with film, with tourism.\u003c/p>\n\u003cp> The Tequila Chamber of Commerce and the Tequila Regulation Council are now very focused on what is happening with tequila all over the world, says Navarro. And they make sure that tequila produced in tequila country is actually tequila because of the agave they are using and the amount in the final product. There have long been troubles with people both in and outside of Mexico producing something they label as tequila that is not true tequila, not 100 percent blue agave.\u003c/p>\n\u003cp>Navarro has been following some of the efforts to make tequila production more organic and sustainable, as it is an industry that produces a serious amount of waste.\u003c/p>\n\u003cfigure id=\"attachment_83879\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\" alt=\"Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\" width=\"1120\" height=\"425\" class=\"size-full wp-image-83879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The cellulosic waste, or bagasse, is what is left once you cook the agave plant and chop it and put it through a mill. ... What do they do with all this organic trash?\" he says. \"They were trying to compost it, and you can use it back in the agave fields as well, but in the past it's been easier to just throw away. Now, there's a guy that decided, what are people in Brazil are doing with the cane? And he bought the machines and started compressing the bagasse and making bricks, and he started to sell them as charcoal for roasting and bricks for houses.\"\u003c/p>\n\u003cp> Carlos Camarena is a third-generation family master distiller and one of the most respected \u003cem>tequileros\u003c/em> in Mexico. Tequila, Arandas and Atotonilco are three of the major areas where agave thrives and exceptional tequila is made. We make the pilgrimage with him to his La Altena distillery in the highlands of Jalisco, where he makes the legendary Tequila Tapatio, Tequila Ocho and more.\u003c/p>\n\u003cp>Inside is a huge round pit made of stone, with a stone wheel on top of it. \"What we are looking at is called a \u003cem>tahona\u003c/em>,\" he says.\u003c/p>\n\u003cp>In the past, the wheel was turned by mules. The stone crushes the agave and squeezes out the juice. Three years ago, Carlos' father pulled out the mules and replaced them with a John Deere tractor to pull the wheel. Tequila Siete Leguas, about an hour away near Atotonilco, is one of the last distilleries to crush its agave with the huge stone wheel pulled by mules.\u003c/p>\n\u003cp>\u003cstrong>Tequila For The Next Generation\u003c/strong>\u003c/p>\n\u003cp>At La Altena, Camarena is thinking deeply about the environmental impact of making tequila. \"We're noticing the summers are getting hotter and hotter every year, and the winters are getting colder,\" he says. \"So much hot is making the plant grow faster, but not letting it get all the nutrients from the soil and develop the sugar content and the acidity and to be as healthy.\"\u003c/p>\n\u003cp> And he notes that \u003cem>tequileros\u003c/em> face a particular difficulty because blue agave plants being used to produce these millions of gallons of tequila are clones from the same mother. This monoculture style of agriculture over time requires more and more pesticides and herbicides to carry on.\u003c/p>\n\u003cp> About eight years ago, Camarena also got interested in treating all of the residues at the distillery instead of just dumping them in the garbage. With all the organic materials it's producing, it started making an organic fertilizer that it put back on the agave fields. And the distillery started recycling all the water it uses instead of just throwing it away.\u003c/p>\n\u003cp>Camarena is awaiting certification as a green industry because he is focused on controlling all aspects of the \"leftovers\" the distillery creates through the tequila-making process, to make certain it has no polluting effect, including reducing emissions into the air from its boilers and stills. He tells us, \"If I want to change the world, I need to start by changing yourself, and let's see if that attracts other people to do what they have to do in order to have a better planet for people who come after us.\"\u003c/p>\n\u003cp>\u003cstrong>Agave Goddess\u003c/strong>\u003c/p>\n\u003cp>Carmen Villareal is one of the few women in Mexico to run a tequila company. It's called Tequila San Matias, and it's now 127 years old. Villareal tells us about Mayahuel, the pre-Columbian goddess of fertility and maternity who is a sort of patron saint of tequila and is often pictured with 200 breasts.\u003c/p>\n\u003cp>\"Our agaves have babies,\" says Villareal. \"Normally one agave can have 10 or 12 babies, so it is about being productive.\" Villareal sees Mexico through the eyes of Mayaguel, the productivity and fertility of tequila working for the growth and wellness of the country.\u003c/p>\n\u003cp>\"Mexico is a country with great poverty,\" she says. \"Tequila is an important income for the country. For example, our distillery is located in a tiny town, and we are practically the only source of work in the area. The way I see the industry, we we can help bring wellness and opportunity to our country.\" \u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Some of tequila's oldest traditions are fast being erased as international spirit conglomerates take over family businesses. And tequila makers are worried about their impact on the environment.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83863\" class=\"wp-caption aligncenter\" style=\"max-width: 3252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\" alt=\"Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\" width=\"3252\" height=\"1826\" class=\"size-full wp-image-83863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">NPR Food\u003c/a> (6/24/14)\u003c/p>\n\u003cp>The Mexican town of Tequila in the western state of Jalisco is the heart of a region that produces the legendary spirit. Any bottle of tequila must be made from the Weber Blue species of agave, grown and distilled in this region.\u003c/p>\n\u003cp>Field after field of agave gives this land a blue hue, defining an economy and its traditions.\u003c/p>\n\u003cfigure id=\"attachment_83864\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f-290x217.jpe\" alt=\"Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But using just one species of blue agave to make 100 percent blue agave tequila is done through cloning the plants, without pollination or flowering. After \"doing this for so many generations, the agaves are getting weaker, and the only way to protect them is by the increased use of pesticides and herbicides,\" David Suro of the Tequila Interchange Project tells us.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That and other environmental issues have \u003cem>tequileros\u003c/em>, or tequila makers, concerned about the future of the industry.\u003c/p>\n\u003cp>\u003cstrong>The Spirit's Hidden History\u003c/strong>\u003c/p>\n\u003cp>Guillermo Erickson Sauza, a member of one of tequila's royal families, gives us a tour of his 125-year-old tequila distillery process in the town of Tequila on the northwest slope of the Tequila volcano. His distillery and hundreds of others, both large and small, fill the hills and valleys some 60 minutes outside Guadalajara, Jalisco's capital and Mexico's second-largest city.\u003c/p>\n\u003cp>Cenobio Sauza, his great-great grandfather, got to the town of Tequila in the 1850s when he was 16. At the time, it was a boomtown, and many people were setting up tequila distilleries there. The natural spring water, the rusty red volcanic soil, the climate all made the region perfect for the growing of blue agave.\u003c/p>\n\u003cp> Cenobio started the brand of Tequila Sauza in 1873, and was the first to export tequila into the U.S. In 1893, Tequila Sauza made a sensation when it was served at the Chicago World's Fair. At that time the drink was called \u003cem>vino mescal\u003c/em>.\u003c/p>\n\u003cp> Traditionally, Guillermo tells us, \"tequila was the drink of cement workers and bricklayers.\" At weddings and celebrations in Sauza's own family, and families like his, brandy was served, not tequila.\u003c/p>\n\u003cp> In 1946, Guillermo's grandfather Javier took over Sauza, and slowly helped make tequila what it became — one of the premier products of Mexico. In a move that shocked his family, he sold the distillery in 1976 without warning.\u003c/p>\n\u003cfigure id=\"attachment_83875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\" alt=\"Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\" width=\"1120\" height=\"629\" class=\"size-full wp-image-83875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>Through the years, the family held on to one of its small, old distilleries. About a decade ago, Javier's grandson decided to come back to Tequila and started making the drink in the old traditional way, using a stone crusher, taking a long time to age the spirit. He brought out his first brand, which he called Los Abuelos, or \"the grandparents,\" in Mexico. In the U.S., Los Abuelos is sold under the name Fortaleza, which means \"fortitude.\"\u003c/p>\n\u003cp>\u003cstrong>'Agave Business Is A Casino Business'\u003c/strong>\u003c/p>\n\u003cp> It takes five to eight years for the blue agave, the only kind of agave that can be used to make official appellation tequila, to mature. Growing agave is risk-filled, and requires knowledge and maintenance.\u003c/p>\n\u003cfigure id=\"attachment_83865\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746-290x184.jpg\" alt=\"Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\" width=\"290\" height=\"184\" class=\"size-medium wp-image-83865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\u003c/figcaption>\u003c/figure>\n\u003cp>So agave growers and tequila producers must be looking far ahead at all times.\u003c/p>\n\u003cp> \"Agave business is a casino business,\" says \u003ca href=\"http://www.tequilainterchangeproject.org/members/board/\">David Suro\u003c/a>, president of the Tequila Interchange Project, a nonprofit organization and consumer advocacy group for agave distilled spirits.\u003c/p>\n\u003cp>In the same way wine producers are always wrestling with climate, weather, bugs and soil conditions, the \u003cem>tequileros\u003c/em> and agave producers are working just as hard. But instead of one season of growth and then harvest, they have to tend their fields for five to eight years before the sugar levels are high enough for harvest.\u003c/p>\n\u003cp>Suro produces a tequila, too, called Siembra Azul. \"It's kosher certified,\" he says. \"There's not a Mexican institution to certify organic. So the kosher certification is the closest [to prove how] very careful we make our tequila.\"\u003c/p>\n\u003cp> \u003cstrong>Composting Tequila\u003c/strong> \u003c/p>\n\u003cp> Mexican video journalist Rogelio Navarro says Guadalajara is the Silicon Valley of Mexico in many ways. \"I would compare the tequila industry to the electronic industry, which is so important to us here,\" Navarro says. That means tequila is likely to play a huge part in the future of Mexico's economy.\u003c/p>\n\u003cp>Traditionally tequila was a Mexican family business passed from generation to generation. Now that is changing. \"The biggest tequila companies are not Mexican anymore; they are internationally owned,\" he says. \"Tequila produces a lot of jobs and a lot of money, and now they just the sent the first package of tequila to China, and they're expecting to sell millions of liters of tequila in China.\"\u003c/p>\n\u003cp> Navarro notes that tequila not only means alcohol — it also means culture. It's associated with folkloric dancing, with music, with film, with tourism.\u003c/p>\n\u003cp> The Tequila Chamber of Commerce and the Tequila Regulation Council are now very focused on what is happening with tequila all over the world, says Navarro. And they make sure that tequila produced in tequila country is actually tequila because of the agave they are using and the amount in the final product. There have long been troubles with people both in and outside of Mexico producing something they label as tequila that is not true tequila, not 100 percent blue agave.\u003c/p>\n\u003cp>Navarro has been following some of the efforts to make tequila production more organic and sustainable, as it is an industry that produces a serious amount of waste.\u003c/p>\n\u003cfigure id=\"attachment_83879\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\" alt=\"Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\" width=\"1120\" height=\"425\" class=\"size-full wp-image-83879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The cellulosic waste, or bagasse, is what is left once you cook the agave plant and chop it and put it through a mill. ... What do they do with all this organic trash?\" he says. \"They were trying to compost it, and you can use it back in the agave fields as well, but in the past it's been easier to just throw away. Now, there's a guy that decided, what are people in Brazil are doing with the cane? And he bought the machines and started compressing the bagasse and making bricks, and he started to sell them as charcoal for roasting and bricks for houses.\"\u003c/p>\n\u003cp> Carlos Camarena is a third-generation family master distiller and one of the most respected \u003cem>tequileros\u003c/em> in Mexico. Tequila, Arandas and Atotonilco are three of the major areas where agave thrives and exceptional tequila is made. We make the pilgrimage with him to his La Altena distillery in the highlands of Jalisco, where he makes the legendary Tequila Tapatio, Tequila Ocho and more.\u003c/p>\n\u003cp>Inside is a huge round pit made of stone, with a stone wheel on top of it. \"What we are looking at is called a \u003cem>tahona\u003c/em>,\" he says.\u003c/p>\n\u003cp>In the past, the wheel was turned by mules. The stone crushes the agave and squeezes out the juice. Three years ago, Carlos' father pulled out the mules and replaced them with a John Deere tractor to pull the wheel. Tequila Siete Leguas, about an hour away near Atotonilco, is one of the last distilleries to crush its agave with the huge stone wheel pulled by mules.\u003c/p>\n\u003cp>\u003cstrong>Tequila For The Next Generation\u003c/strong>\u003c/p>\n\u003cp>At La Altena, Camarena is thinking deeply about the environmental impact of making tequila. \"We're noticing the summers are getting hotter and hotter every year, and the winters are getting colder,\" he says. \"So much hot is making the plant grow faster, but not letting it get all the nutrients from the soil and develop the sugar content and the acidity and to be as healthy.\"\u003c/p>\n\u003cp> And he notes that \u003cem>tequileros\u003c/em> face a particular difficulty because blue agave plants being used to produce these millions of gallons of tequila are clones from the same mother. This monoculture style of agriculture over time requires more and more pesticides and herbicides to carry on.\u003c/p>\n\u003cp> About eight years ago, Camarena also got interested in treating all of the residues at the distillery instead of just dumping them in the garbage. With all the organic materials it's producing, it started making an organic fertilizer that it put back on the agave fields. And the distillery started recycling all the water it uses instead of just throwing it away.\u003c/p>\n\u003cp>Camarena is awaiting certification as a green industry because he is focused on controlling all aspects of the \"leftovers\" the distillery creates through the tequila-making process, to make certain it has no polluting effect, including reducing emissions into the air from its boilers and stills. He tells us, \"If I want to change the world, I need to start by changing yourself, and let's see if that attracts other people to do what they have to do in order to have a better planet for people who come after us.\"\u003c/p>\n\u003cp>\u003cstrong>Agave Goddess\u003c/strong>\u003c/p>\n\u003cp>Carmen Villareal is one of the few women in Mexico to run a tequila company. It's called Tequila San Matias, and it's now 127 years old. Villareal tells us about Mayahuel, the pre-Columbian goddess of fertility and maternity who is a sort of patron saint of tequila and is often pictured with 200 breasts.\u003c/p>\n\u003cp>\"Our agaves have babies,\" says Villareal. \"Normally one agave can have 10 or 12 babies, so it is about being productive.\" Villareal sees Mexico through the eyes of Mayaguel, the productivity and fertility of tequila working for the growth and wellness of the country.\u003c/p>\n\u003cp>\"Mexico is a country with great poverty,\" she says. \"Tequila is an important income for the country. For example, our distillery is located in a tiny town, and we are practically the only source of work in the area. The way I see the industry, we we can help bring wellness and opportunity to our country.\" \u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Both my dad and my husband (father to our 2-year-old daughter) are meat-and-potato guys at heart. This is not to say they don’t love fresh vegetables and seafood and fruit. But if I’m planning a Father’s Day menu that I know they will love, it’s going to include meat. And potatoes. And ideally a summery day and a smoking grill. Rather than sticking to the same old burgers and potato salad, I thought I’d give each of them a little smoke and spice. This menu might appear to be classic, but each of these recipes has a little twist: deviled eggs with a hint of lemon, spicy beer cocktails, grilled potato salad with bacon, chili burgers with avocado, and even homemade burger buns. Finish the meal off with creamy orange-vanilla ice cream pops that the kiddos will also love.\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled Eggs with Lemon and Herbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cstrong>Deviled Eggs with Lemon and Herbs\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\" alt=\"Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cstrong>Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cstrong>Homemade DIY Burger Buns\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\" alt=\"Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cstrong>Dreamy, Creamy, Orange and Vanilla Creamsicles\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cstrong>Spicy Micheladas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Both my dad and my husband (father to our 2-year-old daughter) are meat-and-potato guys at heart. This is not to say they don’t love fresh vegetables and seafood and fruit. But if I’m planning a Father’s Day menu that I know they will love, it’s going to include meat. And potatoes. And ideally a summery day and a smoking grill. Rather than sticking to the same old burgers and potato salad, I thought I’d give each of them a little smoke and spice. This menu might appear to be classic, but each of these recipes has a little twist: deviled eggs with a hint of lemon, spicy beer cocktails, grilled potato salad with bacon, chili burgers with avocado, and even homemade burger buns. Finish the meal off with creamy orange-vanilla ice cream pops that the kiddos will also love.\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled Eggs with Lemon and Herbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cstrong>Deviled Eggs with Lemon and Herbs\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\" alt=\"Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cstrong>Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cstrong>Homemade DIY Burger Buns\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\" alt=\"Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cstrong>Dreamy, Creamy, Orange and Vanilla Creamsicles\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cstrong>Spicy Micheladas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Make Spicy Micheladas: The Perfect Beer Cocktail for Father's Day",
"title": "Make Spicy Micheladas: The Perfect Beer Cocktail for Father's Day",
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"content": "\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting with Micheladas - The Perfect Beer Cocktail. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, it’s true. The first time I heard about a Michelada I thought: GROSS! A beer cocktail? Blech. Clamato? Ew!!!! But the moment I tried one—a good one, in San Pancho, Mexico—I was hooked. It was like a lighter version of a Bloody Mary, Mexican style. Just enough spice. And you don’t get wasted like you do after you drink a pint of vodka with a little tomato juice and pickled veg added. (Don’t get me wrong, I also really like Bloody Mary’s; in fact, \u003ca href=\"https://twitter.com/UniversalCafeSF\">Universal Café\u003c/a> has an excellent one made with sake. And the bloody vodka bomb at \u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a> can’t be beat, if you are in the right, um, frame of mind.) \u003c/p>\n\u003cp>Let’s talk about \u003ca href=\"http://en.wikipedia.org/wiki/Clamato\">Clamato\u003c/a>. First of all, it doesn’t taste like fish, which is what I always thought. But then I tried it. It’s really just salty tomato juice. It’s actually quite good, especially in this concoction. But if you are still freaked out by that ingredient, just use tomato juice.\u003c/p>\n\u003cp>These are best served on a hot, hot day. Ideally when sitting on the beach. \u003c/p>\n\u003cp>A note on \u003ca href=\"http://blogs.transparent.com/dutch/demystifying-the-brown-bottle-maggi-seasoning-sauce/\">Maggi Seasoning\u003c/a>: This umami flavor enhancer—like a dark brown soy sauce—is the “secret” ingredient in lots of yummy dishes, particularly Asian. It has an impassioned following, but it’s also loaded with sodium and MSG, so some folks might not be overly keen on using it. Maggi is traditional in Micheladas, but if you don’t have it, or don’t want to use it, I’ve given you quite a few alternatives. I used tamari, just because that’s what I had on hand. \u003c/p>\n\u003cfigure id=\"attachment_83444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\" alt=\"Ingredients to make Micheladas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients to make Micheladas. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Micheladas\u003c/h3>\n\u003cp>\u003cem>Makes about 8 beer cocktails\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 cups (32 oz) ice-cold Clamato or tomato juice\u003c/li>\n\u003cli>1/2 cup fresh lime juice\u003c/li>\n\u003cli>2 teaspoons your favorite hot sauce, such as \u003ca href=\"http://www.cholula.com/\">Cholula\u003c/a> (or as much as you want to amp up the spice!)\u003c/li>\n\u003cli>2 teaspoons Worcestershire sauce\u003c/li>\n\u003cli>1 teaspoon Maggi Seasoning, \u003ca href=\"http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html\">Bragg’s liquid aminos\u003c/a>, soy sauce, or tamari\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>1 1/2 teaspoons chili powder\u003c/li>\n\u003cli>Lots of lime wedges (for the glasses and serving)\u003c/li>\n\u003cli>Three 12-ounce bottles ice-cold Mexican lager, such as \u003ca href=\"http://www.crownimportsllc.com/ourbrands/pacifico.htm\">Pacifico\u003c/a>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large pitcher, whisk together the Clamato, lime juice, hot sauce, Worcestershire, and Maggi Seasoning.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83452,83441,83453\"] \u003c/p>\n\u003cli>On a small plate, stir together the salt and chili powder. Rub the rims of 8 pint glasses with wedges of lime, then dip each one in the salt mixture.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83448,83443,83451\"] \u003c/p>\n\u003cli>Fill the glasses with some ice, then fill about halfway with the Clamato mixture. Top with beer and a wedge of lime. (Stir the beer and Clamato mixture together before drinking.) Enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83442\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\" alt=\"Enjoy a Spicy Michelada! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-83442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy a Spicy Michelada! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "If you’ve never heard of a Michelada, you are in for a treat! It’s like a Bloody Mary ran into a Mexican lager and had a party. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting with Micheladas - The Perfect Beer Cocktail. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, it’s true. The first time I heard about a Michelada I thought: GROSS! A beer cocktail? Blech. Clamato? Ew!!!! But the moment I tried one—a good one, in San Pancho, Mexico—I was hooked. It was like a lighter version of a Bloody Mary, Mexican style. Just enough spice. And you don’t get wasted like you do after you drink a pint of vodka with a little tomato juice and pickled veg added. (Don’t get me wrong, I also really like Bloody Mary’s; in fact, \u003ca href=\"https://twitter.com/UniversalCafeSF\">Universal Café\u003c/a> has an excellent one made with sake. And the bloody vodka bomb at \u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a> can’t be beat, if you are in the right, um, frame of mind.) \u003c/p>\n\u003cp>Let’s talk about \u003ca href=\"http://en.wikipedia.org/wiki/Clamato\">Clamato\u003c/a>. First of all, it doesn’t taste like fish, which is what I always thought. But then I tried it. It’s really just salty tomato juice. It’s actually quite good, especially in this concoction. But if you are still freaked out by that ingredient, just use tomato juice.\u003c/p>\n\u003cp>These are best served on a hot, hot day. Ideally when sitting on the beach. \u003c/p>\n\u003cp>A note on \u003ca href=\"http://blogs.transparent.com/dutch/demystifying-the-brown-bottle-maggi-seasoning-sauce/\">Maggi Seasoning\u003c/a>: This umami flavor enhancer—like a dark brown soy sauce—is the “secret” ingredient in lots of yummy dishes, particularly Asian. It has an impassioned following, but it’s also loaded with sodium and MSG, so some folks might not be overly keen on using it. Maggi is traditional in Micheladas, but if you don’t have it, or don’t want to use it, I’ve given you quite a few alternatives. I used tamari, just because that’s what I had on hand. \u003c/p>\n\u003cfigure id=\"attachment_83444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\" alt=\"Ingredients to make Micheladas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients to make Micheladas. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Micheladas\u003c/h3>\n\u003cp>\u003cem>Makes about 8 beer cocktails\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 cups (32 oz) ice-cold Clamato or tomato juice\u003c/li>\n\u003cli>1/2 cup fresh lime juice\u003c/li>\n\u003cli>2 teaspoons your favorite hot sauce, such as \u003ca href=\"http://www.cholula.com/\">Cholula\u003c/a> (or as much as you want to amp up the spice!)\u003c/li>\n\u003cli>2 teaspoons Worcestershire sauce\u003c/li>\n\u003cli>1 teaspoon Maggi Seasoning, \u003ca href=\"http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html\">Bragg’s liquid aminos\u003c/a>, soy sauce, or tamari\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>1 1/2 teaspoons chili powder\u003c/li>\n\u003cli>Lots of lime wedges (for the glasses and serving)\u003c/li>\n\u003cli>Three 12-ounce bottles ice-cold Mexican lager, such as \u003ca href=\"http://www.crownimportsllc.com/ourbrands/pacifico.htm\">Pacifico\u003c/a>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large pitcher, whisk together the Clamato, lime juice, hot sauce, Worcestershire, and Maggi Seasoning.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Watch Check, Please! Bay Area review Hana, Cocotte and Sakoon",
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"content": "\u003cfigure id=\"attachment_83226\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eleventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eleventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 11 airs this eve, Thursday, June 12, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/hana-cocotte-sakoon-check-please-bay-area-reviews/\">eleventh episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/hana-japanese-restaurant-info/\" target=\"_blank\">\u003cstrong>Hana Japanese Restaurant\u003c/strong>\u003c/a> serves sushi and a variety of Japanese cuisine in Rohnert Park.\u003c/li>\n\u003cfigure id=\"attachment_83222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-hana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-hana1000.jpg\" alt=\"Mackerel sashimi at Hana Japanese Restaurant\" width=\"1000\" height=\"555\" class=\"size-full wp-image-83222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mackerel sashimi at Hana Japanese Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/cocotte-restaurant-info/\" target=\"_blank\">\u003cstrong>Cocotte\u003c/strong>\u003c/a> serves French cuisine on Nob Hill in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000a.jpg\" alt=\"Lobster Salad at Cocotte\" width=\"1000\" height=\"558\" class=\"size-full wp-image-83221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lobster Salad at Cocotte\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83220\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000.jpg\" alt=\"Coq Au Vin at Cocotte \" width=\"1000\" height=\"558\" class=\"size-full wp-image-83220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coq Au Vin at Cocotte\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/sakoon-restaurant-info/\" target=\"_blank\">\u003cstrong>Sakoon Restaurant\u003c/strong>\u003c/a> serves Indian cuisine in Mountain View.\u003c/li>\n\u003cfigure id=\"attachment_83223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-sakoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-sakoon1000.jpg\" alt=\"Tandoori Chicken with a variety of cocktails at Sakoon Restaurant\" width=\"1000\" height=\"557\" class=\"size-full wp-image-83223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tandoori Chicken with a variety of cocktails at Sakoon Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">spirits tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/scotch-check-please-bay-area-spirits-tips/\">Scotch\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=Xr0-zuGHwDU]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Reviewed this week: a Japanese restaurant in Rohnert Park, French cuisine in San Francisco, and Indian fare in Mountain View. Leslie shares her spirits tips about Scotch.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83226\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eleventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eleventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 11 airs this eve, Thursday, June 12, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/hana-cocotte-sakoon-check-please-bay-area-reviews/\">eleventh episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/hana-japanese-restaurant-info/\" target=\"_blank\">\u003cstrong>Hana Japanese Restaurant\u003c/strong>\u003c/a> serves sushi and a variety of Japanese cuisine in Rohnert Park.\u003c/li>\n\u003cfigure id=\"attachment_83222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-hana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-hana1000.jpg\" alt=\"Mackerel sashimi at Hana Japanese Restaurant\" width=\"1000\" height=\"555\" class=\"size-full wp-image-83222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mackerel sashimi at Hana Japanese Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/cocotte-restaurant-info/\" target=\"_blank\">\u003cstrong>Cocotte\u003c/strong>\u003c/a> serves French cuisine on Nob Hill in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000a.jpg\" alt=\"Lobster Salad at Cocotte\" width=\"1000\" height=\"558\" class=\"size-full wp-image-83221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lobster Salad at Cocotte\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83220\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000.jpg\" alt=\"Coq Au Vin at Cocotte \" width=\"1000\" height=\"558\" class=\"size-full wp-image-83220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coq Au Vin at Cocotte\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/sakoon-restaurant-info/\" target=\"_blank\">\u003cstrong>Sakoon Restaurant\u003c/strong>\u003c/a> serves Indian cuisine in Mountain View.\u003c/li>\n\u003cfigure id=\"attachment_83223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-sakoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-sakoon1000.jpg\" alt=\"Tandoori Chicken with a variety of cocktails at Sakoon Restaurant\" width=\"1000\" height=\"557\" class=\"size-full wp-image-83223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tandoori Chicken with a variety of cocktails at Sakoon Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">spirits tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/scotch-check-please-bay-area-spirits-tips/\">Scotch\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Xr0-zuGHwDU'\n title='//www.youtube.com/embed/Xr0-zuGHwDU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hot Eats: The Commissary & Chino Open ",
"title": "Hot Eats: The Commissary & Chino Open ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82557\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16.jpg\">\u003cimg class=\"size-large wp-image-82557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16-682x1024.jpg\" alt=\"Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects it can be hard to keep track of them all and this month is especially buzz-y. Here are fresh updates including one from chef Traci Des Jardins, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\" target=\"_blank\">who is no stranger to Bay Area Bites\u003c/a>. Her new restaurant, \u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a>, opened this week in a restored building that once housed barracks. This eatery is being run in conjunction with \u003ca href=\"http://www.presidio.gov/Pages/default.aspx\" target=\"_blank\">the Presidio Trust\u003c/a> and Bon Appetit Management Company, and serves up more Spanish flavors than Des Jardins' other spots: \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardinière Restaurant\u003c/a>, \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita\u003c/a>, \u003ca href=\"http://www.publichousesf.com/\" target=\"_blank\">Public House\u003c/a>, and \u003ca href=\"http://www.ritzcarlton.com/en/Properties/LakeTahoe/Dining/manzanita/Default.htm?wbc_purpose=Basic\" target=\"_blank\">Manzanita\u003c/a>. Des Jardins is in the Commissary kitchen right now, but once things settle down kitchen duties will go to executive chefs Reylon Agustin and Robbie Lewis, pictured above. You may want to call ahead since the hours during the soft opening are varied.\u003c/p>\n\u003cfigure id=\"attachment_82558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\">\u003cimg class=\"size-full wp-image-82558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\" alt=\"Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>I caught up with Des Jardins at a preview event while plates of fingerling potato with chorizo and aioli came out of the kitchen, followed by beautiful and tasty sardines with fava beans, radish and garlic. A hearty cheese board was also on offer and other guests who were taking in the airy and open space included Craig Middleton of the Presidio Trust, photographer Frankie Frankeny, Susie and Mark Buell, Liz Einbinder, James Stolich (Cook with James), Jennifer Roy, Joe Brown (his bread from Marla Bakery is used), and Culinary Consultant Laiko Bahrs. The chef's comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_82559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\">\u003cimg class=\"size-full wp-image-82559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\" alt=\"Fava beans at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> How's the opening going?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's always crazy. You know how it is. I'll be here through it all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are some of your favorite dishes and what's the menu like?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's very improvisational and will change. We're getting seafood that's rated well by the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\" target=\"_blank\">Monterey Seafood Watch\u003c/a> and is local, like sardines in escabeche. We do some of our own curing here. There's also grilled squid and garbanzo beans with fennel and aioli; striped bass, clams and toasted almond picada; as well as roasted chicken, liver toast, Marcona almonds and dates.\u003c/p>\n\u003cfigure id=\"attachment_82560\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\">\u003cimg class=\"size-full wp-image-82560\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\" alt=\"Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\" width=\"720\" height=\"540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>The wait for Chino (which is Spanish for Chinese), a modern Chinese spot from the folks at \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, is almost over. Chino, which is still under construction, has been eagerly anticipated because it means a new place in the Mission District to eat steamed buns known as baos, noodles, “grab pancakes” of the zhōng zhuā bǐng (蔥抓餅) variety, dumplings and other small plates, with or without adult beverages. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/22/alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe/\" target=\"_blank\">Danny Louie\u003c/a> had a hand in helping create the bar program, and drinks of interest include the Shanghai Buck (Pampero aniversario rum, ginger, bitters & lime) and Chinatown Iced Tea (Baijiu, almond milk, passion fruit, Lipton tea and lemon). Chino will open this Wednesday, May 28 in a space that for years housed a tapas eatery called Andalu.\u003c/p>\n\u003cfigure id=\"attachment_82561\" class=\"wp-caption aligncenter\" style=\"max-width: 2736px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\">\u003cimg class=\"size-full wp-image-82561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\" alt=\"Bao de chicharon pork belly bun. Photo: Chino\" width=\"2736\" height=\"3648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bao de chicharon pork belly bun. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>Joe Hargrave came up with the idea for the casual Chinese spot with his wife, Sara Deseran, who is a \u003ca href=\"http://www.modernluxury.com/san-francisco\" target=\"_blank\">San Francisco Magazine\u003c/a> editor and food writer. The menu was crafted with an assist from chef Telmo Faria (who has long been associated with Tacolicious) and initial work was done by chef Brandon Jew, who is no longer on the project after a friendly parting. Chino started as a pop-up at the Ferry Building and Hargrave traveled to some fun spots for a little R+D before moving into the brick-and-mortar location. Hargrave updated me on what to expect. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What dishes can customers look forward to?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> It’s a funny concept and not totally different than Tacolicious, which we took a lot of heat for. I have a super love of noodles and dumplings and you can go to a few places in the Avenues, but overall it's just not prevalent and available here. Sara wrote \u003ca href=\"http://books.google.com/books/about/Asian_vegetables.html?id=Rq5QAQAAIAAJ\" target=\"_blank\">a book 12 years ago about Asian vegetables\u003c/a>, and it's a topic that she really knows a lot about. We're going to have vegetables and cocktails along with baos and Dan Dan noodles that will be authentic, whatever that means. Look for Korean and Japanese flavors. It's not going to be fusion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are the tough parts about opening?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> We don’t speak Mandarin, so sourcing ingredients means I have to take a picture, and go to a market in Chinatown, because I don’t have any words. If I go to La Palma for Tacolicious, I can speak Spanish and order 50,000 tortillas. If I go to Chinatown, I am not able to do that.\u003c/p>\n\u003cp>It's just amazing, when people tell me “if you’re going to do a Chinese restaurant you have to have a wok and these are the dishes you have to do.” I say no, I don’t have to do a wok station, it’s just not my concept. San Franciscans are very funny about authenticity.\u003c/p>\n\u003cfigure id=\"attachment_82563\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\">\u003cimg class=\"size-full wp-image-82563\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\" alt=\"Cucumbers all busted up dish. Photo: Chino\" width=\"640\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumbers all busted up dish. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>I was in Taipei, Taiwan and there was super mashed-up food showing Japanese influence and lots of fresh seafood. We went to a place called Addiction Aquatic, that has the most amazing fish market. The pork with peanut in spongey white bread is Taiwanese and we're bringing that back.\u003c/p>\n\u003cp>Chairman Bao and \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> use Peking duck. At Tacolicious we do a taco of the week; the bao is almost replaceable with a tortilla. At \u003ca href=\"http://momofuku.com/toronto/noodle-bar-to/menu/\" target=\"_blank\">Momofuku\u003c/a>, I tried a pastrami bao that was delicious and really good. There is also a Cubano with chile cheese, and pork that was pressed... those things would bug the purists to no end.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a> \u003c/strong>\u003cbr>\n101 Montgomery St. (at Sheridan Ave.), San Francisco\u003cbr>\n(415) 561-3600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCommissarySF\" target=\"_blank\">TheCommissarySF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCommissarySF\" target=\"_blank\">www.facebook.com/TheCommissarySF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chinosf.tumblr.com/\" target=\"_blank\">Chino\u003c/a>\u003c/strong>\u003cbr>\n3198 16th St. (at Guerrero), San Francisco\u003cbr>\n(415) 420-9869\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SFChino\" target=\"_blank\">SFChino\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chinorestaurant\" target=\"_blank\">www.facebook.com/chinorestaurant\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Post updated 6/4/14\u003c/em>\u003c/p>\n\n",
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"excerpt": "Mary Ladd reports on the juiciest restaurant updates from hot new spots: The Commissary from Chef Traci Des Jardins, and Chino from the people behind Tacolicious. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82557\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16.jpg\">\u003cimg class=\"size-large wp-image-82557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16-682x1024.jpg\" alt=\"Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects it can be hard to keep track of them all and this month is especially buzz-y. Here are fresh updates including one from chef Traci Des Jardins, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\" target=\"_blank\">who is no stranger to Bay Area Bites\u003c/a>. Her new restaurant, \u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a>, opened this week in a restored building that once housed barracks. This eatery is being run in conjunction with \u003ca href=\"http://www.presidio.gov/Pages/default.aspx\" target=\"_blank\">the Presidio Trust\u003c/a> and Bon Appetit Management Company, and serves up more Spanish flavors than Des Jardins' other spots: \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardinière Restaurant\u003c/a>, \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita\u003c/a>, \u003ca href=\"http://www.publichousesf.com/\" target=\"_blank\">Public House\u003c/a>, and \u003ca href=\"http://www.ritzcarlton.com/en/Properties/LakeTahoe/Dining/manzanita/Default.htm?wbc_purpose=Basic\" target=\"_blank\">Manzanita\u003c/a>. Des Jardins is in the Commissary kitchen right now, but once things settle down kitchen duties will go to executive chefs Reylon Agustin and Robbie Lewis, pictured above. You may want to call ahead since the hours during the soft opening are varied.\u003c/p>\n\u003cfigure id=\"attachment_82558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\">\u003cimg class=\"size-full wp-image-82558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\" alt=\"Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>I caught up with Des Jardins at a preview event while plates of fingerling potato with chorizo and aioli came out of the kitchen, followed by beautiful and tasty sardines with fava beans, radish and garlic. A hearty cheese board was also on offer and other guests who were taking in the airy and open space included Craig Middleton of the Presidio Trust, photographer Frankie Frankeny, Susie and Mark Buell, Liz Einbinder, James Stolich (Cook with James), Jennifer Roy, Joe Brown (his bread from Marla Bakery is used), and Culinary Consultant Laiko Bahrs. The chef's comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_82559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\">\u003cimg class=\"size-full wp-image-82559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\" alt=\"Fava beans at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> How's the opening going?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's always crazy. You know how it is. I'll be here through it all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are some of your favorite dishes and what's the menu like?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's very improvisational and will change. We're getting seafood that's rated well by the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\" target=\"_blank\">Monterey Seafood Watch\u003c/a> and is local, like sardines in escabeche. We do some of our own curing here. There's also grilled squid and garbanzo beans with fennel and aioli; striped bass, clams and toasted almond picada; as well as roasted chicken, liver toast, Marcona almonds and dates.\u003c/p>\n\u003cfigure id=\"attachment_82560\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\">\u003cimg class=\"size-full wp-image-82560\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\" alt=\"Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\" width=\"720\" height=\"540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>The wait for Chino (which is Spanish for Chinese), a modern Chinese spot from the folks at \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, is almost over. Chino, which is still under construction, has been eagerly anticipated because it means a new place in the Mission District to eat steamed buns known as baos, noodles, “grab pancakes” of the zhōng zhuā bǐng (蔥抓餅) variety, dumplings and other small plates, with or without adult beverages. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/22/alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe/\" target=\"_blank\">Danny Louie\u003c/a> had a hand in helping create the bar program, and drinks of interest include the Shanghai Buck (Pampero aniversario rum, ginger, bitters & lime) and Chinatown Iced Tea (Baijiu, almond milk, passion fruit, Lipton tea and lemon). Chino will open this Wednesday, May 28 in a space that for years housed a tapas eatery called Andalu.\u003c/p>\n\u003cfigure id=\"attachment_82561\" class=\"wp-caption aligncenter\" style=\"max-width: 2736px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\">\u003cimg class=\"size-full wp-image-82561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\" alt=\"Bao de chicharon pork belly bun. Photo: Chino\" width=\"2736\" height=\"3648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bao de chicharon pork belly bun. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>Joe Hargrave came up with the idea for the casual Chinese spot with his wife, Sara Deseran, who is a \u003ca href=\"http://www.modernluxury.com/san-francisco\" target=\"_blank\">San Francisco Magazine\u003c/a> editor and food writer. The menu was crafted with an assist from chef Telmo Faria (who has long been associated with Tacolicious) and initial work was done by chef Brandon Jew, who is no longer on the project after a friendly parting. Chino started as a pop-up at the Ferry Building and Hargrave traveled to some fun spots for a little R+D before moving into the brick-and-mortar location. Hargrave updated me on what to expect. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What dishes can customers look forward to?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> It’s a funny concept and not totally different than Tacolicious, which we took a lot of heat for. I have a super love of noodles and dumplings and you can go to a few places in the Avenues, but overall it's just not prevalent and available here. Sara wrote \u003ca href=\"http://books.google.com/books/about/Asian_vegetables.html?id=Rq5QAQAAIAAJ\" target=\"_blank\">a book 12 years ago about Asian vegetables\u003c/a>, and it's a topic that she really knows a lot about. We're going to have vegetables and cocktails along with baos and Dan Dan noodles that will be authentic, whatever that means. Look for Korean and Japanese flavors. It's not going to be fusion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are the tough parts about opening?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> We don’t speak Mandarin, so sourcing ingredients means I have to take a picture, and go to a market in Chinatown, because I don’t have any words. If I go to La Palma for Tacolicious, I can speak Spanish and order 50,000 tortillas. If I go to Chinatown, I am not able to do that.\u003c/p>\n\u003cp>It's just amazing, when people tell me “if you’re going to do a Chinese restaurant you have to have a wok and these are the dishes you have to do.” I say no, I don’t have to do a wok station, it’s just not my concept. San Franciscans are very funny about authenticity.\u003c/p>\n\u003cfigure id=\"attachment_82563\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\">\u003cimg class=\"size-full wp-image-82563\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\" alt=\"Cucumbers all busted up dish. Photo: Chino\" width=\"640\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumbers all busted up dish. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>I was in Taipei, Taiwan and there was super mashed-up food showing Japanese influence and lots of fresh seafood. We went to a place called Addiction Aquatic, that has the most amazing fish market. The pork with peanut in spongey white bread is Taiwanese and we're bringing that back.\u003c/p>\n\u003cp>Chairman Bao and \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> use Peking duck. At Tacolicious we do a taco of the week; the bao is almost replaceable with a tortilla. At \u003ca href=\"http://momofuku.com/toronto/noodle-bar-to/menu/\" target=\"_blank\">Momofuku\u003c/a>, I tried a pastrami bao that was delicious and really good. There is also a Cubano with chile cheese, and pork that was pressed... those things would bug the purists to no end.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a> \u003c/strong>\u003cbr>\n101 Montgomery St. (at Sheridan Ave.), San Francisco\u003cbr>\n(415) 561-3600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCommissarySF\" target=\"_blank\">TheCommissarySF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCommissarySF\" target=\"_blank\">www.facebook.com/TheCommissarySF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chinosf.tumblr.com/\" target=\"_blank\">Chino\u003c/a>\u003c/strong>\u003cbr>\n3198 16th St. (at Guerrero), San Francisco\u003cbr>\n(415) 420-9869\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SFChino\" target=\"_blank\">SFChino\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chinorestaurant\" target=\"_blank\">www.facebook.com/chinorestaurant\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long",
"title": "DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\">\u003cimg class=\"size-full wp-image-82456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\" alt=\"Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\" width=\"1000\" height=\"644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Memorial Day may not fall on the solstice, but it still signifies the beginning of the summer season. With it comes a bounty of fruits and vegetables, picnics, and plenty of afternoons spent grilling outdoors. And even if our Bay Area summer days come interspersed with plenty of cloudy ones, we can still celebrate like the rest of them. The best way to do so? Switch your drinking habits over from dark spirits to light, refreshing gin, served with bubbly, refreshing homemade tonic water.\u003c/p>\n\u003cfigure id=\"attachment_82457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\">\u003cimg class=\"size-full wp-image-82457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\" alt=\"Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you take a look at a bottle of Schweppes tonic, you’ll likely see three ingredients: water, corn syrup, and quinine. It’s easy to do better than that at home. Start with the quinine. Most commercial tonic manufacturers use chemically-produced clear quinine in their tonic water, but the bitter flavor originally comes from the ground bark of cinchona trees. Today, cinchona bark is sold as a natural herbal remedy and can be found through most online and brick-and-mortar herb shops. It’ll turn homemade tonic water a golden brown color, but otherwise has the same effect as the commercial variety. To offset the bitter flavor of the cinchona, we’ll add cane sugar (instead of corn syrup) as well as citric acid and the complementary flavors of citrus and lemongrass.\u003c/p>\n\u003cp>The easiest way to make carbonated tonic water at home is to first make a sweetened tonic concentrate. This viscous liquid will keep in the fridge for an extended period of time and it can be diluted with as much seltzer water as you’d like upon serving.\u003c/p>\n\u003cp>Most of the recipes for tonic water I found online called for simmering the aromatic mixture in water for close to half an hour. This method makes a tonic concentrate that is extremely bitter, blunt, and intense. I found that I liked tonic that was “cold-extracted” much better -- the flavor of the citrus really shines. Plus, it’s also a tiny bit easier!\u003c/p>\n\u003cfigure id=\"attachment_82458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\">\u003cimg class=\"size-full wp-image-82458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\" alt=\"Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, gather one orange, lemon, and lime. I like to use organic citrus here because we’ll be using the zest. If you can’t stomach the cost of organic limes right now, be sure to scrub the exterior very well. Use a vegetable peeler to remove the zest in large swaths, leaving as much of the white pith behind as possible. Transfer the zest to a 1-quart glass jar. Halve the peeled citrus and squeeze the juice into the jar. I like to use a levered hand-juicer to make sure I get out as much juice from the fruit as possible.\u003c/p>\n\u003cfigure id=\"attachment_82459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\">\u003cimg class=\"size-full wp-image-82459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\" alt=\"Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\" width=\"1000\" height=\"654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, chop the lemongrass. Remove the first outer layer or two until you reach an unblemished layer. Trim off the really fibrous top 6 or 8 inches of the lemongrass, as well as the bottom 1 inch or so of root. Discard. Cut the remaining lemongrass into rough chunks, about 1/2 inch long. Add these to the jar with the citrus.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cinchona bark is sold “cut” or in powder form. I like to use cut bark because it has a clean flavor and it is easier to strain out of the mixture than the powdered form. You’ll find that the bark pieces are sold in various sizes, so it is best to weigh out the bark instead of using a volume measurement. I like to use one ounce, which (using my cinchona bark) measures out to around 1/4 cup. Add this to the jar as well.\u003c/p>\n\u003cp>If you have a favorite flavor of gin that you’re planning on drinking with the tonic, you can consider adding spices to pair with its botanicals. For example, if you like a juniper-forward gin such as Aviation, you could add a few juniper berries to the jar. Or perhaps up the citrus flavor of the tonic by adding coriander seeds. Allspice and cardamom are also common additions. Personally, I like to keep the tonic a blank slate in order to use it with a wide variety of gins, so I don’t add anything else in the way of flavorings.\u003c/p>\n\u003cfigure id=\"attachment_82460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\">\u003cimg class=\"size-full wp-image-82460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\" alt=\"Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\" width=\"1000\" height=\"727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve got all the flavor elements in the jar, cover the mix with 2 1/2 cups of water. Close the jar, give it a shake, and place it in the fridge. Forget about it for three days.\u003c/p>\n\u003cp>At some point over those 72 hours, make concentrated simple syrup. This extra-thick syrup will be used to sweeten and thicken the tonic concentrate. Heat 3 cups natural cane sugar (I like its richer flavor, but feel free to use regular granulated instead) and 1 1/2 cups water in a medium saucepan over medium-high heat. Once the mixture comes to a simmer, reduce the heat and stir gently until all of the sugar dissolves. If you’re using natural sugar, the syrup will be brown. That’s okay.\u003c/p>\n\u003cfigure id=\"attachment_82461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\">\u003cimg class=\"size-full wp-image-82461\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\" alt=\"Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the syrup from the heat and whisk in 1/4 cup citric acid. This tart powder is used as both a preservative and a flavoring agent for the tonic. It adds a bit of pucker to the final concentrate. Also add a big pinch of kosher salt to balance the flavor. The citric acid and salt should dissolve easily in the syrup with a few good whisks. Transfer the syrup to another 1-quart glass jar, let it cool to room temperature, and then refrigerate until the cinchona mixture is ready.\u003c/p>\n\u003cp>At the end of the steeping period, taste a small spoonful of the cinchona mixture. It should be bitter, of course, but should also taste of citrus and lemongrass. If you think the flavor is weak, you can let it steep a little longer in the fridge. Be careful though -- you don’t want it to be too bitter. If you like the flavor, it’s time to strain.\u003c/p>\n\u003cfigure id=\"attachment_82462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\">\u003cimg class=\"size-full wp-image-82462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\" alt=\"Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use a fine-mesh strainer lined with coffee filters to ensure that I get out every last bit of cinchona residue from the tonic. Help the straining along by wetting the coffee filters before adding the cinchona mixture. You’ll probably need to add the mixture in batches, unless you have an extra-large strainer. It will take several minutes for all of the mixture to seep through the filters. Be patient.\u003c/p>\n\u003cp>Once everything is strained, discard the solids. Pull out the citric acid-filled simple syrup and add it to the cinchona mixture in stages. Since we’re adding the syrup last, you can control how sweet you’d like the final tonic to be. Add all of the syrup for an extra sweet tonic, or hang back a little for a dryer result. Taste as you go, keeping in mind that you will be diluting the concentrate with seltzer water for serving. I added about 2 cups of simple syrup, bringing the total amount of concentrate to 4 cups. Give everything a good whisk to ensure that the sugar is well distributed in the cinchona mixture.\u003c/p>\n\u003cfigure id=\"attachment_82463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\">\u003cimg class=\"size-full wp-image-82463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\" alt=\"Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\" width=\"1000\" height=\"748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the tonic concentrate is ready to go. You can serve it right away or transfer it back to a (clean) 1-quart glass jar and refrigerate for up to two months. To serve, you’ll want to add seltzer water. I have a home soda maker, but you can also use store-bought seltzer or club soda to dilute. I like to use equal parts tonic concentrate and seltzer, but if you’d like a more subtle drink, you can dilute further to a 2:1 ratio of water to tonic. If you’re making just one drink, you can mix it right in a highball glass. (It’s pretty.) Otherwise, mix the tonic and soda up in a pitcher before serving. To make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, start with 1 to 2 ounces of gin in a highball glass filled with ice. Top with tonic water and a lime wedge.\u003c/p>\n\u003cfigure id=\"attachment_82464\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\">\u003cimg class=\"size-full wp-image-82464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\" alt=\"DIY tonic water. Photo: Kate Williams\" width=\"700\" height=\"1028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Tonic Water\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 5 cups, enough for 8 to 16 cups tonic water\u003c/em>\u003cbr>\n\u003cstrong>Note: \u003c/strong> Cinchona bark and citric acid are available online at \u003ca href=\"http://www.mountainroseherbs.com/\" target=\"_blank\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003cli>1 lime\u003c/li>\n\u003cli>4 cups water\u003c/li>\n\u003cli>1 stalk lemongrass, chopped coarse\u003c/li>\n\u003cli>1/4 cup (1 ounce) cut cinchona bark\u003c/li>\n\u003cli>1–2 tablespoons additional herbs and spices, such as allspice, cardamom, or juniper (optional)\u003c/li>\n\u003cli>3 cups natural cane sugar\u003c/li>\n\u003cli>1/4 cup citric acid\u003c/li>\n\u003cli>1/8 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Vegetable peeler\u003c/li>\n\u003cli>Cooking scale\u003c/li>\n\u003cli>2 (1-quart) glass jars with tight fitting lids\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee filters\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Remove the zest in large strips from orange, lemon, and lime (leaving the white pith behind), then halve and juice fruits. Combine the zests, juice, 2 1/2 cups water, lemongrass, and cinchona bark in a 1-quart glass jar. Refrigerate until the flavors have melded, about three days.\u003c/li>\n\u003cli>Meanwhile, make simple syrup by combining the remaining 1 1/2 cups water with the sugar in a medium saucepan. Bring mixture up to a simmer over medium-low heat until the sugar has dissolved. Remove the saucepan from the heat and whisk in the citric acid and salt. Let cool to room temperature and refrigerate until the cinchona mixture has finished steeping.\u003c/li>\n\u003cli>After 72 hours, strain the cinchona mixture through a coffee filter-lined fine-mesh strainer into a large bowl. Rinse out glass jar.\u003c/li>\n\u003cli>Whisk simple syrup into the cinchona mixture until thoroughly combined. Transfer tonic concentrate back to glass jar and store in the refrigerator for up to two months.\u003c/li>\n\u003cli>To dilute and serve, combine tonic concentrate with plain seltzer water at anywhere from a 1:1 to 2:1 ratio of water to tonic. For a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, combine tonic water with ice and 2 ounces gin in a highball glass. Serve with a lime wedge.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Memorial Day signals the beginning of summer, which is the best time of year for cool, icy cocktails. The queen of all iced cocktails is the gin and tonic—but it's so often ruined by overly sweetened, mass-produced tonic water. Making your own tonic water is much easier than you'd think and far tastier than even the fanciest artisanal brands. Kate Williams will show you how.",
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"description": "Memorial Day signals the beginning of summer, which is the best time of year for cool, icy cocktails. The queen of all iced cocktails is the gin and tonic—but it's so often ruined by overly sweetened, mass-produced tonic water. Making your own tonic water is much easier than you'd think and far tastier than even the fanciest artisanal brands. Kate Williams will show you how.",
"title": "DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long | KQED",
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"headline": "DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long",
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"slug": "diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\">\u003cimg class=\"size-full wp-image-82456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\" alt=\"Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\" width=\"1000\" height=\"644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Memorial Day may not fall on the solstice, but it still signifies the beginning of the summer season. With it comes a bounty of fruits and vegetables, picnics, and plenty of afternoons spent grilling outdoors. And even if our Bay Area summer days come interspersed with plenty of cloudy ones, we can still celebrate like the rest of them. The best way to do so? Switch your drinking habits over from dark spirits to light, refreshing gin, served with bubbly, refreshing homemade tonic water.\u003c/p>\n\u003cfigure id=\"attachment_82457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\">\u003cimg class=\"size-full wp-image-82457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\" alt=\"Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you take a look at a bottle of Schweppes tonic, you’ll likely see three ingredients: water, corn syrup, and quinine. It’s easy to do better than that at home. Start with the quinine. Most commercial tonic manufacturers use chemically-produced clear quinine in their tonic water, but the bitter flavor originally comes from the ground bark of cinchona trees. Today, cinchona bark is sold as a natural herbal remedy and can be found through most online and brick-and-mortar herb shops. It’ll turn homemade tonic water a golden brown color, but otherwise has the same effect as the commercial variety. To offset the bitter flavor of the cinchona, we’ll add cane sugar (instead of corn syrup) as well as citric acid and the complementary flavors of citrus and lemongrass.\u003c/p>\n\u003cp>The easiest way to make carbonated tonic water at home is to first make a sweetened tonic concentrate. This viscous liquid will keep in the fridge for an extended period of time and it can be diluted with as much seltzer water as you’d like upon serving.\u003c/p>\n\u003cp>Most of the recipes for tonic water I found online called for simmering the aromatic mixture in water for close to half an hour. This method makes a tonic concentrate that is extremely bitter, blunt, and intense. I found that I liked tonic that was “cold-extracted” much better -- the flavor of the citrus really shines. Plus, it’s also a tiny bit easier!\u003c/p>\n\u003cfigure id=\"attachment_82458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\">\u003cimg class=\"size-full wp-image-82458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\" alt=\"Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, gather one orange, lemon, and lime. I like to use organic citrus here because we’ll be using the zest. If you can’t stomach the cost of organic limes right now, be sure to scrub the exterior very well. Use a vegetable peeler to remove the zest in large swaths, leaving as much of the white pith behind as possible. Transfer the zest to a 1-quart glass jar. Halve the peeled citrus and squeeze the juice into the jar. I like to use a levered hand-juicer to make sure I get out as much juice from the fruit as possible.\u003c/p>\n\u003cfigure id=\"attachment_82459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\">\u003cimg class=\"size-full wp-image-82459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\" alt=\"Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\" width=\"1000\" height=\"654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, chop the lemongrass. Remove the first outer layer or two until you reach an unblemished layer. Trim off the really fibrous top 6 or 8 inches of the lemongrass, as well as the bottom 1 inch or so of root. Discard. Cut the remaining lemongrass into rough chunks, about 1/2 inch long. Add these to the jar with the citrus.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cinchona bark is sold “cut” or in powder form. I like to use cut bark because it has a clean flavor and it is easier to strain out of the mixture than the powdered form. You’ll find that the bark pieces are sold in various sizes, so it is best to weigh out the bark instead of using a volume measurement. I like to use one ounce, which (using my cinchona bark) measures out to around 1/4 cup. Add this to the jar as well.\u003c/p>\n\u003cp>If you have a favorite flavor of gin that you’re planning on drinking with the tonic, you can consider adding spices to pair with its botanicals. For example, if you like a juniper-forward gin such as Aviation, you could add a few juniper berries to the jar. Or perhaps up the citrus flavor of the tonic by adding coriander seeds. Allspice and cardamom are also common additions. Personally, I like to keep the tonic a blank slate in order to use it with a wide variety of gins, so I don’t add anything else in the way of flavorings.\u003c/p>\n\u003cfigure id=\"attachment_82460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\">\u003cimg class=\"size-full wp-image-82460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\" alt=\"Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\" width=\"1000\" height=\"727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve got all the flavor elements in the jar, cover the mix with 2 1/2 cups of water. Close the jar, give it a shake, and place it in the fridge. Forget about it for three days.\u003c/p>\n\u003cp>At some point over those 72 hours, make concentrated simple syrup. This extra-thick syrup will be used to sweeten and thicken the tonic concentrate. Heat 3 cups natural cane sugar (I like its richer flavor, but feel free to use regular granulated instead) and 1 1/2 cups water in a medium saucepan over medium-high heat. Once the mixture comes to a simmer, reduce the heat and stir gently until all of the sugar dissolves. If you’re using natural sugar, the syrup will be brown. That’s okay.\u003c/p>\n\u003cfigure id=\"attachment_82461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\">\u003cimg class=\"size-full wp-image-82461\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\" alt=\"Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the syrup from the heat and whisk in 1/4 cup citric acid. This tart powder is used as both a preservative and a flavoring agent for the tonic. It adds a bit of pucker to the final concentrate. Also add a big pinch of kosher salt to balance the flavor. The citric acid and salt should dissolve easily in the syrup with a few good whisks. Transfer the syrup to another 1-quart glass jar, let it cool to room temperature, and then refrigerate until the cinchona mixture is ready.\u003c/p>\n\u003cp>At the end of the steeping period, taste a small spoonful of the cinchona mixture. It should be bitter, of course, but should also taste of citrus and lemongrass. If you think the flavor is weak, you can let it steep a little longer in the fridge. Be careful though -- you don’t want it to be too bitter. If you like the flavor, it’s time to strain.\u003c/p>\n\u003cfigure id=\"attachment_82462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\">\u003cimg class=\"size-full wp-image-82462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\" alt=\"Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use a fine-mesh strainer lined with coffee filters to ensure that I get out every last bit of cinchona residue from the tonic. Help the straining along by wetting the coffee filters before adding the cinchona mixture. You’ll probably need to add the mixture in batches, unless you have an extra-large strainer. It will take several minutes for all of the mixture to seep through the filters. Be patient.\u003c/p>\n\u003cp>Once everything is strained, discard the solids. Pull out the citric acid-filled simple syrup and add it to the cinchona mixture in stages. Since we’re adding the syrup last, you can control how sweet you’d like the final tonic to be. Add all of the syrup for an extra sweet tonic, or hang back a little for a dryer result. Taste as you go, keeping in mind that you will be diluting the concentrate with seltzer water for serving. I added about 2 cups of simple syrup, bringing the total amount of concentrate to 4 cups. Give everything a good whisk to ensure that the sugar is well distributed in the cinchona mixture.\u003c/p>\n\u003cfigure id=\"attachment_82463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\">\u003cimg class=\"size-full wp-image-82463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\" alt=\"Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\" width=\"1000\" height=\"748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the tonic concentrate is ready to go. You can serve it right away or transfer it back to a (clean) 1-quart glass jar and refrigerate for up to two months. To serve, you’ll want to add seltzer water. I have a home soda maker, but you can also use store-bought seltzer or club soda to dilute. I like to use equal parts tonic concentrate and seltzer, but if you’d like a more subtle drink, you can dilute further to a 2:1 ratio of water to tonic. If you’re making just one drink, you can mix it right in a highball glass. (It’s pretty.) Otherwise, mix the tonic and soda up in a pitcher before serving. To make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, start with 1 to 2 ounces of gin in a highball glass filled with ice. Top with tonic water and a lime wedge.\u003c/p>\n\u003cfigure id=\"attachment_82464\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\">\u003cimg class=\"size-full wp-image-82464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\" alt=\"DIY tonic water. Photo: Kate Williams\" width=\"700\" height=\"1028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Tonic Water\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 5 cups, enough for 8 to 16 cups tonic water\u003c/em>\u003cbr>\n\u003cstrong>Note: \u003c/strong> Cinchona bark and citric acid are available online at \u003ca href=\"http://www.mountainroseherbs.com/\" target=\"_blank\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003cli>1 lime\u003c/li>\n\u003cli>4 cups water\u003c/li>\n\u003cli>1 stalk lemongrass, chopped coarse\u003c/li>\n\u003cli>1/4 cup (1 ounce) cut cinchona bark\u003c/li>\n\u003cli>1–2 tablespoons additional herbs and spices, such as allspice, cardamom, or juniper (optional)\u003c/li>\n\u003cli>3 cups natural cane sugar\u003c/li>\n\u003cli>1/4 cup citric acid\u003c/li>\n\u003cli>1/8 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Vegetable peeler\u003c/li>\n\u003cli>Cooking scale\u003c/li>\n\u003cli>2 (1-quart) glass jars with tight fitting lids\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee filters\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Remove the zest in large strips from orange, lemon, and lime (leaving the white pith behind), then halve and juice fruits. Combine the zests, juice, 2 1/2 cups water, lemongrass, and cinchona bark in a 1-quart glass jar. Refrigerate until the flavors have melded, about three days.\u003c/li>\n\u003cli>Meanwhile, make simple syrup by combining the remaining 1 1/2 cups water with the sugar in a medium saucepan. Bring mixture up to a simmer over medium-low heat until the sugar has dissolved. Remove the saucepan from the heat and whisk in the citric acid and salt. Let cool to room temperature and refrigerate until the cinchona mixture has finished steeping.\u003c/li>\n\u003cli>After 72 hours, strain the cinchona mixture through a coffee filter-lined fine-mesh strainer into a large bowl. Rinse out glass jar.\u003c/li>\n\u003cli>Whisk simple syrup into the cinchona mixture until thoroughly combined. Transfer tonic concentrate back to glass jar and store in the refrigerator for up to two months.\u003c/li>\n\u003cli>To dilute and serve, combine tonic concentrate with plain seltzer water at anywhere from a 1:1 to 2:1 ratio of water to tonic. For a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, combine tonic water with ice and 2 ounces gin in a highball glass. Serve with a lime wedge.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes",
"title": "Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes",
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"content": "\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I started to think about putting together a celebratory Mother's Day brunch menu (or any brunch menu for that matter), I first consider how many people I'm having over and how many dishes I am willing to prepare early in the day. At the very least, I like to serve a fun drink (whether alcoholic or non), a \"main\" course which is generally savory, and something a little bit sweet and bread-y. Also, you want to strike a balance between dishes that can be (mostly) prepared in advance and some that might need some last-minute attention.\u003c/p>\n\u003cp>This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. Now I just need to get someone to make this for me on Mother's Day!\u003c/p>\n\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cstrong>Springtime Strawberry-lemon mini muffins\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Springtime Frittata with Asparagus, Leeks, and Herbs. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">\u003cstrong>Springtime Frittata with Asparagus, Leeks, and Herbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cstrong>Brûléed Grapefruit with Vanilla Yogurt\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cstrong>Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cstrong>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cstrong>Fresh Rhubarb Fizz Cocktail\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I started to think about putting together a celebratory Mother's Day brunch menu (or any brunch menu for that matter), I first consider how many people I'm having over and how many dishes I am willing to prepare early in the day. At the very least, I like to serve a fun drink (whether alcoholic or non), a \"main\" course which is generally savory, and something a little bit sweet and bread-y. Also, you want to strike a balance between dishes that can be (mostly) prepared in advance and some that might need some last-minute attention.\u003c/p>\n\u003cp>This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. Now I just need to get someone to make this for me on Mother's Day!\u003c/p>\n\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cstrong>Springtime Strawberry-lemon mini muffins\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Springtime Frittata with Asparagus, Leeks, and Herbs. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">\u003cstrong>Springtime Frittata with Asparagus, Leeks, and Herbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cstrong>Brûléed Grapefruit with Vanilla Yogurt\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cstrong>Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cstrong>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cstrong>Fresh Rhubarb Fizz Cocktail\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fresh Rhubarb Fizz Cocktail",
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"content": "\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"81859,81857,81854,81852,81847,81846,81853,81856,81858\"]\u003c/p>\n\u003cli>For each cocktail, add 2 to 3 tbsp of the syrup to a champagne glass. Top with Prosecco and make a toast to your mom!\u003c/li>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Top with Prosecco and make a toast to your mom! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with Prosecco and make a toast to your mom! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "On a recent trip to Bray, England I sampled a stunning rhubarb champagne cocktail and was determined to re-create my own (simpler) version at home.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>For each cocktail, add 2 to 3 tbsp of the syrup to a champagne glass. Top with Prosecco and make a toast to your mom!\u003c/li>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Top with Prosecco and make a toast to your mom! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with Prosecco and make a toast to your mom! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "I Killed Audrey Hepburn",
"title": "I Killed Audrey Hepburn",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Poison-Crush.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Poison-Crush.jpg\" alt=\"Poison crush. Photo: Michael Procopio\" width=\"400\" class=\"alignleft size-full wp-image-81256\">\u003c/a>It’s true that travel can broaden the mind but, in rare cases, it can also lead to an international celebrity killing spree.\u003c/p>\n\u003cp>And I’d like to take this opportunity to apologize for mine here and now.\u003c/p>\n\u003cp>It started so innocently. I was sixteen years old and on my first trip to Europe. I sat next to an auburn-haired 14 year-old, who did her best to impress me with her general nonchalance regarding celebrity. Her father, it turned out, was a popular Emmy-winning actor on a hit television show. She mentioned that Peter Sellers occasionally slept on the family couch as casually as another 14 year-old girl might mention she occasionally had pudding for breakfast. Knowing she may have seen Inspector Clouseau in his pajamas, I was under the impression that no one famous could cause her to lose her poise and was therefore rightly impressed. I wasn’t much older than she and was already guilty of nearly wetting myself with excitement upon witnessing \u003ca href=\"https://www.youtube.com/watch?v=WFnqhefkQJw\" target=\"_blank\">Ann Miller\u003c/a> allowing her dog to defecate on my aunt and uncle’s front lawn.\u003c/p>\n\u003cp>But her cool, Hollywood attitude was destroyed on that flight to London. Restless after hours of sitting, my new friend decided to stretch her legs. Her preferred method of calisthenics included climbing up the spiral staircase of our Pan Am jet which led directly to the first class cabin. I admired her nerve but wondered how long it would take for her to be ejected by a rabidly class-conscious flight attendant. She was gone for what seemed like ages, and when she reappeared somewhere over the North Atlantic, stopped half-way down the steps and stared at me. Or quite possibly through me. Flushed and shaking, she returned to her seat next and whispered, “Cary. Grant.” she halted, “is on this plane. Cary Grant is up \u003cem>there\u003c/em>.” I followed her look upward with my own and we stared at the ceiling as one would stare up at heaven, because Paradise to us at that moment was a first class cabin paved not with clouds, but with red carpet, and populated by a single, silver-haired, cleft-chinned angel.\u003c/p>\n\u003cp>We spent the remainder of the flight more or less silent. We were fortunate enough to be near the front of the plane and so were the first from cattle class to disembark. We spotted the object of our adoration and ran up behind him, then slowed to keep ourselves a few respectful paces behind; our heads tilted in awe at the back of his head. We continued to worship him in this manner for a few minutes until he disappeared behind a door. Quite possibly the men’s room. And just like that, the spell was broken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He died four months later. I was saddened by his death but felt no guilt. I was too young to know that I may have been the cause.\u003c/p>\n\u003cp>On another excursion six years later, I met my brother at Charles de Gaulle airport to fly back home to California. After catching up on our separate adventures, we checked in for our flight home. Doug thought he might try charming the woman behind the counter to see if he could wrangle a ticket upgrade. My French has never been very good, but I somehow understood the most important part of their conversation: “I’d love to help you sir, however our First and Business Classes are full. But I’ll let you in on a little secret… Audrey Hepburn is on your flight today! And so is Julia Roberts!”\u003c/p>\n\u003cp>Telling two gay men that Audrey Hepburn is on their flight might be considered an extreme breach of security today, but everything was much more relaxed in the 1990s. Except for the two of us, thanks to this important piece of information. I’d planned to grab a drink somewhere before boarding, but that was now out of the question. I was intoxicated enough at the thought of sharing the same cabin-filtered air as my favorite film star in the Hollywood firmament. But our excitement turned to extreme anxiety when we saw Miss Hepburn being escorted onto the plane in a wheelchair, much thinner and frail-looking than usual. For the second time in my life, I was rendered silent by a celebrity over the Atlantic Ocean, but this time it wasn’t from excitement, it was from worry. The eleven-hour flight felt like eleven years.\u003c/p>\n\u003cp>Four months later, I learned of her death from cancer. I nearly cancelled my card night with friends, but decided against it, thinking it might help crowd out the sad news from my mind for a few hours, but the evening ended with my feeling worse that I did before. “Did you guys hear Audrey Hepburn died today?” my friend Itay asked without a hint of emotion. But then again, we were playing poker. I shared with the room what I’d seen of her on my flight home from Paris and told them about the coincidence of Cary Grant, too.\u003c/p>\n\u003cp>“Well clearly you’re to blame for both of their deaths,” he said. His face was obscured behind his cards. “Remind me never to fly with you– you’re like some time-release killer or something.” As the only gay man in the room, I found both his lack of emotion and the general absence of sympathy for either Miss Hepburn or– more importantly– for me around that table deeply upsetting.\u003c/p>\n\u003cp>“Why couldn’t it have been Julia Roberts?” I asked to no one and to everyone. I’d wanted to yell it, but held myself back, so the words came out in a sort of dry squeak, which made me sound exceptionally pathetic. After a moment or two of uncomfortable silence, Itay spoke up. “Just keep an eye on the obituaries. Maybe it’ll turn out you killed her, too.”\u003c/p>\n\u003cp>And with that, the poker game continued more or less interrupted, but I left feeling dirty and diseased. I didn’t speak of this coincidence again for a long time.\u003c/p>\n\u003cp>It wouldn’t be the last time I’d be called toxic by another human being, but was I really that lethal? How many other lives had I claimed by simply breathing the same recirculated air? I was tired of feeling responsible for the earthly exits of these two people adored by the entire film-going world. For years, every time I entered the cabin of an airplane, I would scan the first class seats for the elderly famous, hoping to warn them to flee while there was still time. I could no longer bear the weight of my guilty burden.\u003c/p>\n\u003cp>So I decided to rid myself of it.\u003c/p>\n\u003cp>There had to be another reason for their deaths. But what sort of connection could two extremely famous and beloved actors from Hollywood’s Golden Age possibly have other than myself? After extensive research, I discovered that Hepburn and Grant had, in fact, met before. They made a film together in 1963 entitled \u003ca href=\"https://www.youtube.com/watch?v=NMkeqjacvAU\" target=\"_blank\">Charade\u003c/a>.\u003c/p>\n\u003cp>I watched the film over and over, searching for clues– anything that might exonerate myself and free me from my own unintentionally-criminal pain. Did they eat both something that might have spoiled on the set during production, which may have ultimately lead to their deaths 23 and 30 years later? No, they did not. Hepburn only eats in front of Walter Matthau– a chicken sandwich as he speaks with his mouth full of liverwurst. A French onion soup is ordered, but pushed away in favor of cigarettes. Endless amounts of what seem to be breath mints are consumed, but only by her. The one time the two stars sit down together for a meal, they do not touch it, but chose to talk in veiled terms about intercourse instead. There was a double ice cream cone Hepburn manages to get a lick or two from, but the rest winds up on Grant’s lapel. I was near the end of my emotional tether, about to give up on my search, when I suddenly hit upon the key to my own innocence: \u003cstrong>An orange.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Orange.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Orange.jpg\" alt=\"Orange with poison. Photo: Michael Procopio\" width=\"500\" class=\"aligncenter size-full wp-image-81255\">\u003c/a>\u003c/p>\n\u003cp>The fruity object of an innocent but sexually suggestive game may very well have been the agent of their slow deaths. I was certain of it. In one particular scene, the Master of Ceremonies at Le Black Sheep Club has patrons line up to pass an orange from one player’s neck to the other’s without the benefit of their hands. All of the actors who came in contact with the offending citrus are now dead: Hepburn. Grant. Ned Glass, the villain to whom Hepburn passes the orange before fleeing was the first to die in 1984. And what of the ample-fronted woman who starts the game? Her career, at the very least, is dead. It became clear to me that someone– most likely a psychotic prop master or vengeance-seeking wardrobe mistress– had poisoned that orange. I briefly wondered what the motive behind this act of horror could have been, but realized that such things are often a waste of time when dealing with the emotionally deranged.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=pAcZZtZyfMs]\u003c/p>\n\u003cp>I looked up various slow-acting poisons which might have been used. Hemlock? No evidence of paralysis present in any of the victims. Dimethylmercury? Possible, but difficult do disguise. Tetrodotoxin? Doubtful. Too fast-acting and difficult to come by unless one has ready access to puffer fish. Cyanide? Too much discoloration. Which leaves but one obvious answer: arsenic.\u003c/p>\n\u003cp>It would be a simple matter to coat an orange with arsenic and let it sit until some of the poison absorbs into the skin of the fruit. The prolonged contact with human flesh– endless takes for what looks like a difficult scene to perfect– would be all the murderer needed to get the contamination ball rolling. But how did he or she continue this deadly scheme and keep the victims’ arsenic levels at a steady but still-undetectable level? In two ways, I have decided: 1) by gifting his victims annual holiday citrus baskets and 2) consistently providing oranges for all major airline carriers with clearly marked instructions which read “For Celebrity Cocktails Only.” It was a brilliant plan. And I felt equally brilliant for uncovering it.\u003c/p>\n\u003cp>Before I start popping the champagne to celebrate my freedom from a self-inflicted manslaughter rap, I must remind myself that this is only a theory. And one which has not been thoroughly tested at that. All I can really do is wait and see. So I shall wait for Julia Roberts* to get a few more years on her, book the same flight as she, offer her a cocktail with a slice of innocent-looking orange muddled in it, and keep a close eye on the obituaries for the next four months.\u003c/p>\n\u003cfigure id=\"attachment_81254\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Old-Fashioned.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Old-Fashioned.jpg\" alt=\"Slow-Acting Old Fashioned Cocktail. Photo: Michael Procopio\" width=\"560\" class=\"size-full wp-image-81254\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Acting Old Fashioned Cocktail. Photo: Michael Procopio\u003c/figcaption>\u003c/figure>\n\u003ch3>Slow-Acting Old Fashioned Cocktail\u003c/h3>\n\u003cp>I have no evidence that Audrey Hepburn and Cary Grant ever shared a round of these beverages together, but I can guarantee that the combination of alcohol, tainted orange, and recycled airplane oxygen makes for a deadly delicious drink.\u003c/p>\n\u003cp>Makes \u003cstrong>one\u003c/strong> generous cocktail suitable for your favorite old fashioned movie star.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 Valencia orange\u003c/li>\n\u003cli>1/2 cup powdered arsenic (organic)\u003c/li>\n\u003cli>2 maraschino or Amarena cherries: 1 for muddling and the other for garnish\u003c/li>\n\u003cli>2 sugar cubes\u003c/li>\n\u003cli>About four dashes of Angostura bitters\u003c/li>\n\u003cli>2 airline bottles of whiskey\u003c/li>\n\u003cli>A splash of club soda\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Thoroughly wash and drip-dry the orange to remove any pesticides. With gloved hands, dump the arsenic powder onto a small plate and roll the citrus around in it until it is fully coated. Let sit for up to three days. When you are ready to make this cocktail, wipe the skin of the orange clean so that no white powder is noticeable.\u003c/p>\n\u003cp>2. When you are ready to serve your drink, roll the orange on a generously-fronted German woman until the juice cells of the fruit are sufficiently loosened. Cut a 1/4″ inch slice from the from the orange and then cut that slice in half. Place one half in the bottom of an old fashioned glass.\u003c/p>\n\u003cp>3. Add your 2 sugar cubes, 1 cherry, and 4 dashes of bitters to the glass, then show no mercy as you pummel the ingredients until they are more or less unrecognizable. Remove the orange. It has done it’s work. Or leave it in for extra oomph.\u003c/p>\n\u003cp>4. Pour in the splash of club soda and stir until the ingredients are sufficiently mingled. Add ice, then fill the glass to the top with whiskey. Garnish with the second cherry and the other half of orange slice.\u003c/p>\n\u003cp>5. Serve to any remaining stars of Hollywood’s Golden Age, like Olivia de Havilland or \u003cdel datetime=\"2014-05-02T23:34:53+00:00\">Mickey Rooney\u003c/del>. Or even Eli Wallach. There aren’t many left to choose from.\u003c/p>\n\u003cp>Repeat every four months until the desired effect has been achieved.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* I must apologize to Miss Roberts, who will more than likely never read this post. I have nothing against this actress in the least and, in fact, find her rather likable.\u003c/p>\n\n",
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"excerpt": "Michael Procopio shares a story about adolescent innocence, travel, synchronicity, and Hollywood stars. A recipe for a Slow-Acting Old Fashioned Cocktail is included.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Poison-Crush.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Poison-Crush.jpg\" alt=\"Poison crush. Photo: Michael Procopio\" width=\"400\" class=\"alignleft size-full wp-image-81256\">\u003c/a>It’s true that travel can broaden the mind but, in rare cases, it can also lead to an international celebrity killing spree.\u003c/p>\n\u003cp>And I’d like to take this opportunity to apologize for mine here and now.\u003c/p>\n\u003cp>It started so innocently. I was sixteen years old and on my first trip to Europe. I sat next to an auburn-haired 14 year-old, who did her best to impress me with her general nonchalance regarding celebrity. Her father, it turned out, was a popular Emmy-winning actor on a hit television show. She mentioned that Peter Sellers occasionally slept on the family couch as casually as another 14 year-old girl might mention she occasionally had pudding for breakfast. Knowing she may have seen Inspector Clouseau in his pajamas, I was under the impression that no one famous could cause her to lose her poise and was therefore rightly impressed. I wasn’t much older than she and was already guilty of nearly wetting myself with excitement upon witnessing \u003ca href=\"https://www.youtube.com/watch?v=WFnqhefkQJw\" target=\"_blank\">Ann Miller\u003c/a> allowing her dog to defecate on my aunt and uncle’s front lawn.\u003c/p>\n\u003cp>But her cool, Hollywood attitude was destroyed on that flight to London. Restless after hours of sitting, my new friend decided to stretch her legs. Her preferred method of calisthenics included climbing up the spiral staircase of our Pan Am jet which led directly to the first class cabin. I admired her nerve but wondered how long it would take for her to be ejected by a rabidly class-conscious flight attendant. She was gone for what seemed like ages, and when she reappeared somewhere over the North Atlantic, stopped half-way down the steps and stared at me. Or quite possibly through me. Flushed and shaking, she returned to her seat next and whispered, “Cary. Grant.” she halted, “is on this plane. Cary Grant is up \u003cem>there\u003c/em>.” I followed her look upward with my own and we stared at the ceiling as one would stare up at heaven, because Paradise to us at that moment was a first class cabin paved not with clouds, but with red carpet, and populated by a single, silver-haired, cleft-chinned angel.\u003c/p>\n\u003cp>We spent the remainder of the flight more or less silent. We were fortunate enough to be near the front of the plane and so were the first from cattle class to disembark. We spotted the object of our adoration and ran up behind him, then slowed to keep ourselves a few respectful paces behind; our heads tilted in awe at the back of his head. We continued to worship him in this manner for a few minutes until he disappeared behind a door. Quite possibly the men’s room. And just like that, the spell was broken.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He died four months later. I was saddened by his death but felt no guilt. I was too young to know that I may have been the cause.\u003c/p>\n\u003cp>On another excursion six years later, I met my brother at Charles de Gaulle airport to fly back home to California. After catching up on our separate adventures, we checked in for our flight home. Doug thought he might try charming the woman behind the counter to see if he could wrangle a ticket upgrade. My French has never been very good, but I somehow understood the most important part of their conversation: “I’d love to help you sir, however our First and Business Classes are full. But I’ll let you in on a little secret… Audrey Hepburn is on your flight today! And so is Julia Roberts!”\u003c/p>\n\u003cp>Telling two gay men that Audrey Hepburn is on their flight might be considered an extreme breach of security today, but everything was much more relaxed in the 1990s. Except for the two of us, thanks to this important piece of information. I’d planned to grab a drink somewhere before boarding, but that was now out of the question. I was intoxicated enough at the thought of sharing the same cabin-filtered air as my favorite film star in the Hollywood firmament. But our excitement turned to extreme anxiety when we saw Miss Hepburn being escorted onto the plane in a wheelchair, much thinner and frail-looking than usual. For the second time in my life, I was rendered silent by a celebrity over the Atlantic Ocean, but this time it wasn’t from excitement, it was from worry. The eleven-hour flight felt like eleven years.\u003c/p>\n\u003cp>Four months later, I learned of her death from cancer. I nearly cancelled my card night with friends, but decided against it, thinking it might help crowd out the sad news from my mind for a few hours, but the evening ended with my feeling worse that I did before. “Did you guys hear Audrey Hepburn died today?” my friend Itay asked without a hint of emotion. But then again, we were playing poker. I shared with the room what I’d seen of her on my flight home from Paris and told them about the coincidence of Cary Grant, too.\u003c/p>\n\u003cp>“Well clearly you’re to blame for both of their deaths,” he said. His face was obscured behind his cards. “Remind me never to fly with you– you’re like some time-release killer or something.” As the only gay man in the room, I found both his lack of emotion and the general absence of sympathy for either Miss Hepburn or– more importantly– for me around that table deeply upsetting.\u003c/p>\n\u003cp>“Why couldn’t it have been Julia Roberts?” I asked to no one and to everyone. I’d wanted to yell it, but held myself back, so the words came out in a sort of dry squeak, which made me sound exceptionally pathetic. After a moment or two of uncomfortable silence, Itay spoke up. “Just keep an eye on the obituaries. Maybe it’ll turn out you killed her, too.”\u003c/p>\n\u003cp>And with that, the poker game continued more or less interrupted, but I left feeling dirty and diseased. I didn’t speak of this coincidence again for a long time.\u003c/p>\n\u003cp>It wouldn’t be the last time I’d be called toxic by another human being, but was I really that lethal? How many other lives had I claimed by simply breathing the same recirculated air? I was tired of feeling responsible for the earthly exits of these two people adored by the entire film-going world. For years, every time I entered the cabin of an airplane, I would scan the first class seats for the elderly famous, hoping to warn them to flee while there was still time. I could no longer bear the weight of my guilty burden.\u003c/p>\n\u003cp>So I decided to rid myself of it.\u003c/p>\n\u003cp>There had to be another reason for their deaths. But what sort of connection could two extremely famous and beloved actors from Hollywood’s Golden Age possibly have other than myself? After extensive research, I discovered that Hepburn and Grant had, in fact, met before. They made a film together in 1963 entitled \u003ca href=\"https://www.youtube.com/watch?v=NMkeqjacvAU\" target=\"_blank\">Charade\u003c/a>.\u003c/p>\n\u003cp>I watched the film over and over, searching for clues– anything that might exonerate myself and free me from my own unintentionally-criminal pain. Did they eat both something that might have spoiled on the set during production, which may have ultimately lead to their deaths 23 and 30 years later? No, they did not. Hepburn only eats in front of Walter Matthau– a chicken sandwich as he speaks with his mouth full of liverwurst. A French onion soup is ordered, but pushed away in favor of cigarettes. Endless amounts of what seem to be breath mints are consumed, but only by her. The one time the two stars sit down together for a meal, they do not touch it, but chose to talk in veiled terms about intercourse instead. There was a double ice cream cone Hepburn manages to get a lick or two from, but the rest winds up on Grant’s lapel. I was near the end of my emotional tether, about to give up on my search, when I suddenly hit upon the key to my own innocence: \u003cstrong>An orange.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Orange.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Orange.jpg\" alt=\"Orange with poison. Photo: Michael Procopio\" width=\"500\" class=\"aligncenter size-full wp-image-81255\">\u003c/a>\u003c/p>\n\u003cp>The fruity object of an innocent but sexually suggestive game may very well have been the agent of their slow deaths. I was certain of it. In one particular scene, the Master of Ceremonies at Le Black Sheep Club has patrons line up to pass an orange from one player’s neck to the other’s without the benefit of their hands. All of the actors who came in contact with the offending citrus are now dead: Hepburn. Grant. Ned Glass, the villain to whom Hepburn passes the orange before fleeing was the first to die in 1984. And what of the ample-fronted woman who starts the game? Her career, at the very least, is dead. It became clear to me that someone– most likely a psychotic prop master or vengeance-seeking wardrobe mistress– had poisoned that orange. I briefly wondered what the motive behind this act of horror could have been, but realized that such things are often a waste of time when dealing with the emotionally deranged.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/pAcZZtZyfMs'\n title='//www.youtube.com/embed/pAcZZtZyfMs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I looked up various slow-acting poisons which might have been used. Hemlock? No evidence of paralysis present in any of the victims. Dimethylmercury? Possible, but difficult do disguise. Tetrodotoxin? Doubtful. Too fast-acting and difficult to come by unless one has ready access to puffer fish. Cyanide? Too much discoloration. Which leaves but one obvious answer: arsenic.\u003c/p>\n\u003cp>It would be a simple matter to coat an orange with arsenic and let it sit until some of the poison absorbs into the skin of the fruit. The prolonged contact with human flesh– endless takes for what looks like a difficult scene to perfect– would be all the murderer needed to get the contamination ball rolling. But how did he or she continue this deadly scheme and keep the victims’ arsenic levels at a steady but still-undetectable level? In two ways, I have decided: 1) by gifting his victims annual holiday citrus baskets and 2) consistently providing oranges for all major airline carriers with clearly marked instructions which read “For Celebrity Cocktails Only.” It was a brilliant plan. And I felt equally brilliant for uncovering it.\u003c/p>\n\u003cp>Before I start popping the champagne to celebrate my freedom from a self-inflicted manslaughter rap, I must remind myself that this is only a theory. And one which has not been thoroughly tested at that. All I can really do is wait and see. So I shall wait for Julia Roberts* to get a few more years on her, book the same flight as she, offer her a cocktail with a slice of innocent-looking orange muddled in it, and keep a close eye on the obituaries for the next four months.\u003c/p>\n\u003cfigure id=\"attachment_81254\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Old-Fashioned.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Old-Fashioned.jpg\" alt=\"Slow-Acting Old Fashioned Cocktail. Photo: Michael Procopio\" width=\"560\" class=\"size-full wp-image-81254\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Acting Old Fashioned Cocktail. Photo: Michael Procopio\u003c/figcaption>\u003c/figure>\n\u003ch3>Slow-Acting Old Fashioned Cocktail\u003c/h3>\n\u003cp>I have no evidence that Audrey Hepburn and Cary Grant ever shared a round of these beverages together, but I can guarantee that the combination of alcohol, tainted orange, and recycled airplane oxygen makes for a deadly delicious drink.\u003c/p>\n\u003cp>Makes \u003cstrong>one\u003c/strong> generous cocktail suitable for your favorite old fashioned movie star.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 Valencia orange\u003c/li>\n\u003cli>1/2 cup powdered arsenic (organic)\u003c/li>\n\u003cli>2 maraschino or Amarena cherries: 1 for muddling and the other for garnish\u003c/li>\n\u003cli>2 sugar cubes\u003c/li>\n\u003cli>About four dashes of Angostura bitters\u003c/li>\n\u003cli>2 airline bottles of whiskey\u003c/li>\n\u003cli>A splash of club soda\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Thoroughly wash and drip-dry the orange to remove any pesticides. With gloved hands, dump the arsenic powder onto a small plate and roll the citrus around in it until it is fully coated. Let sit for up to three days. When you are ready to make this cocktail, wipe the skin of the orange clean so that no white powder is noticeable.\u003c/p>\n\u003cp>2. When you are ready to serve your drink, roll the orange on a generously-fronted German woman until the juice cells of the fruit are sufficiently loosened. Cut a 1/4″ inch slice from the from the orange and then cut that slice in half. Place one half in the bottom of an old fashioned glass.\u003c/p>\n\u003cp>3. Add your 2 sugar cubes, 1 cherry, and 4 dashes of bitters to the glass, then show no mercy as you pummel the ingredients until they are more or less unrecognizable. Remove the orange. It has done it’s work. Or leave it in for extra oomph.\u003c/p>\n\u003cp>4. Pour in the splash of club soda and stir until the ingredients are sufficiently mingled. Add ice, then fill the glass to the top with whiskey. Garnish with the second cherry and the other half of orange slice.\u003c/p>\n\u003cp>5. Serve to any remaining stars of Hollywood’s Golden Age, like Olivia de Havilland or \u003cdel datetime=\"2014-05-02T23:34:53+00:00\">Mickey Rooney\u003c/del>. Or even Eli Wallach. There aren’t many left to choose from.\u003c/p>\n\u003cp>Repeat every four months until the desired effect has been achieved.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* I must apologize to Miss Roberts, who will more than likely never read this post. I have nothing against this actress in the least and, in fact, find her rather likable.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "UPDATE: Feds Say Powdered Liquor Not Actually Legal",
"title": "UPDATE: Feds Say Powdered Liquor Not Actually Legal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80718\" class=\"wp-caption aligncenter\" style=\"max-width: 964px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/palcohol_slide-240092c7f5d0fd0afd0709a5dde92ffd6d111897.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/palcohol_slide-240092c7f5d0fd0afd0709a5dde92ffd6d111897.jpg\" alt=\"Is liquid alcohol inconvenient? The federal government has approved seven labels of Palcohol, including this one for a powdered shot of rum. Photo: Alcohol and Tobacco Tax and Trade Bureau\" width=\"964\" height=\"642\" class=\"size-full wp-image-80718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Is liquid alcohol inconvenient? The federal government has approved seven labels of Palcohol, including this one for a powdered shot of rum. Photo: Alcohol and Tobacco Tax and Trade Bureau\u003c/figcaption>\u003c/figure>\n\u003cp>by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/21/305637545/powdered-liquor-now-legal-but-won-t-be-in-your-margarita-soon\">The Salt at NPR Food\u003c/a> (4/21/14)\u003c/p>\n\u003cp>\u003cem>UPDATE at 10:29 a.m. Tuesday April 21: The Alcohol and Tobacco Tax and Trade Bureau \u003ca href=\"http://money.cnn.com/2014/04/21/news/companies/powdered-alcohol/\">told\u003c/a> CNN that its approval of Palchohol was an error. We've amended our headline and Monday's story accordingly.\u003c/em>\u003c/p>\n\u003cp>We're growing accustomed to mixologist mavericks vaporizing, freezing and whipping our cocktails. So why not turn a margarita or cosmopolitan into a powder?\u003c/p>\n\u003cp>Now it's been done. And the federal government approved the first powderized alcohol, a law firm \u003ca href=\"http://www.bevlaw.com/bevlog/alcohol-beverages-generally/powdered-alcohol\">reported\u003c/a> Saturday on its blog Bevlog.\u003c/p>\n\u003cp>The firm, which specializes in alcoholic beverage regulation, dug up \u003ca href=\"http://www.bevlaw.com/bevlog/wp-content/uploads/2014/04/powder.pdf\">documents\u003c/a> from the Alcohol and Tobacco Tax and Trade Bureau confirming the approval of seven varieties of \u003ca href=\"http://www.palcohol.com/home.html\">Palcohol\u003c/a>. But then on Monday, Tom Hogue, the agency's director of congressional and public affairs, told CNN the approval was \"in error.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Either way, the \u003ca href=\"http://www.companiesinarizona.net/lipsmark-llc-l17403238\">Phoenix-based company\u003c/a> making the powdered quaff has months, maybe years, of legal hurdles ahead before the product reaches liquor stores, Bevlog notes.\u003c/p>\n\u003cp>The idea behind Palcohol is simple: dehydrated vodka or rum inside a little air-tight package.\u003c/p>\n\u003cp>Tear open the package, sprinkle the powder into tonic water and voila! You've got a vodka tonic with an alcohol concentration about the same as a regular cocktail (about 20 proof but the exact alcohol concentration will depend on how much liquid you add).\u003c/p>\n\u003cp>In other words, it's like an adult version of Kool Aid or Country Time Lemonade.\u003c/p>\n\u003cp>The company \u003ca href=\"http://www.palcohol.com/home.html\">says\u003c/a> on its website it's also planning to sell flavored cocktail versions. So you can carry in your purse purse pulverized cosmopolitans, mojitos or lemon drops for that impromptu party or picnic.\u003c/p>\n\u003cfigure id=\"attachment_80717\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/margarita_01_wide-32d30626f44f1f7a39b909cbb6f71bc7cae9f811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/margarita_01_wide-32d30626f44f1f7a39b909cbb6f71bc7cae9f811-290x162.jpg\" alt=\"Margarita in a moment's notice: A powdered version of the classic cocktail is in the works. But will the so-called Powderita tastes as good as one made with fresh lime juice? Photo: Lee Coursey/Flickr\" width=\"290\" height=\"162\" class=\"size-medium wp-image-80717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Margarita in a moment's notice: A powdered version of the classic cocktail is in the works. But will the so-called Powderita tastes as good as one made with fresh lime juice? Photo: \u003ca href=\"https://www.flickr.com/photos/leeco/\">Lee Coursey/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>And, of course, the company is working on a margarita mix called Powderita. The team has even sprinkled the concoction on food. \"We've been experimenting with it, like adding Powderita powder to guacamole ... It gives the food a kick,\" the company writes.\u003c/p>\n\u003cp>The idea of powdered alcohol is not new. Similar products are already available in Japan, Germany and the Netherlands.\u003c/p>\n\u003cp>But lawyers at Lehrman Beverage Law are skeptical that Powderita will ever make it into your guacamole.\u003c/p>\n\u003cp>\"I am not astonished that this is a real product,\" a lawyer from the firm wrote on the blog. \"But I am absolutely astonished that this is approved ... The product seems highly likely to raise a large number of legal issues and controversies.\"\u003c/p>\n\u003cp>For starters, each state has to set regulations for the sales and distribution of the powdered alcohol. It could take some states a while to get all the rules and laws on the books although California is well prepared for such innovations. It already has \u003ca href=\"http://www.boe.ca.gov/lawguides/business/current/btlg/vol3/abtr/abtr-all.html#2557\">rules and taxes\u003c/a> laid out for \"powdered distilled spirits.\"\u003c/p>\n\u003cp>And some in the business are unlikely to welcome the competition.\u003c/p>\n\u003cp>\"Most of this stuff would need to go through licensed wholesalers with a strong stake in the status quo,\" the lawyer writes. \"So don't assume they will be eager to carry this.\"\u003c/p>\n\u003cp>And then there's the question about safety and the potential for abuse.\u003c/p>\n\u003cp>Palcohol's inventor, \u003ca href=\"http://www.palcohol.com/home.html\">Mark Philips\u003c/a>, says he has developed the high-proof product because he wanted an easy way to carry mixed drinks on hiking and kayaking trips. But dehydrated alcohol could be used for more devious — and illegal — activities, such as sneaking liquor into concerts and sporting events.\u003c/p>\n\u003cp>If you dissolve Palcohol in enough water, then the resulting drink has a proof similar to that of regular vodka or rum. But in theory, a person could use too little water and create a shot with a dangerous concentrations of alcohol.\u003c/p>\n\u003cp>\"Palcohol company had better get some really, really good liability insurance,\" the lawyer adds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "UPDATE: Tuesday April 21: The Alcohol and Tobacco Tax and Trade Bureau told CNN that its approval of Palchohol was an error. NPR amended the headline and Monday's story accordingly.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80718\" class=\"wp-caption aligncenter\" style=\"max-width: 964px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/palcohol_slide-240092c7f5d0fd0afd0709a5dde92ffd6d111897.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/palcohol_slide-240092c7f5d0fd0afd0709a5dde92ffd6d111897.jpg\" alt=\"Is liquid alcohol inconvenient? The federal government has approved seven labels of Palcohol, including this one for a powdered shot of rum. Photo: Alcohol and Tobacco Tax and Trade Bureau\" width=\"964\" height=\"642\" class=\"size-full wp-image-80718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Is liquid alcohol inconvenient? The federal government has approved seven labels of Palcohol, including this one for a powdered shot of rum. Photo: Alcohol and Tobacco Tax and Trade Bureau\u003c/figcaption>\u003c/figure>\n\u003cp>by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/21/305637545/powdered-liquor-now-legal-but-won-t-be-in-your-margarita-soon\">The Salt at NPR Food\u003c/a> (4/21/14)\u003c/p>\n\u003cp>\u003cem>UPDATE at 10:29 a.m. Tuesday April 21: The Alcohol and Tobacco Tax and Trade Bureau \u003ca href=\"http://money.cnn.com/2014/04/21/news/companies/powdered-alcohol/\">told\u003c/a> CNN that its approval of Palchohol was an error. We've amended our headline and Monday's story accordingly.\u003c/em>\u003c/p>\n\u003cp>We're growing accustomed to mixologist mavericks vaporizing, freezing and whipping our cocktails. So why not turn a margarita or cosmopolitan into a powder?\u003c/p>\n\u003cp>Now it's been done. And the federal government approved the first powderized alcohol, a law firm \u003ca href=\"http://www.bevlaw.com/bevlog/alcohol-beverages-generally/powdered-alcohol\">reported\u003c/a> Saturday on its blog Bevlog.\u003c/p>\n\u003cp>The firm, which specializes in alcoholic beverage regulation, dug up \u003ca href=\"http://www.bevlaw.com/bevlog/wp-content/uploads/2014/04/powder.pdf\">documents\u003c/a> from the Alcohol and Tobacco Tax and Trade Bureau confirming the approval of seven varieties of \u003ca href=\"http://www.palcohol.com/home.html\">Palcohol\u003c/a>. But then on Monday, Tom Hogue, the agency's director of congressional and public affairs, told CNN the approval was \"in error.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Either way, the \u003ca href=\"http://www.companiesinarizona.net/lipsmark-llc-l17403238\">Phoenix-based company\u003c/a> making the powdered quaff has months, maybe years, of legal hurdles ahead before the product reaches liquor stores, Bevlog notes.\u003c/p>\n\u003cp>The idea behind Palcohol is simple: dehydrated vodka or rum inside a little air-tight package.\u003c/p>\n\u003cp>Tear open the package, sprinkle the powder into tonic water and voila! You've got a vodka tonic with an alcohol concentration about the same as a regular cocktail (about 20 proof but the exact alcohol concentration will depend on how much liquid you add).\u003c/p>\n\u003cp>In other words, it's like an adult version of Kool Aid or Country Time Lemonade.\u003c/p>\n\u003cp>The company \u003ca href=\"http://www.palcohol.com/home.html\">says\u003c/a> on its website it's also planning to sell flavored cocktail versions. So you can carry in your purse purse pulverized cosmopolitans, mojitos or lemon drops for that impromptu party or picnic.\u003c/p>\n\u003cfigure id=\"attachment_80717\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/margarita_01_wide-32d30626f44f1f7a39b909cbb6f71bc7cae9f811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/margarita_01_wide-32d30626f44f1f7a39b909cbb6f71bc7cae9f811-290x162.jpg\" alt=\"Margarita in a moment's notice: A powdered version of the classic cocktail is in the works. But will the so-called Powderita tastes as good as one made with fresh lime juice? Photo: Lee Coursey/Flickr\" width=\"290\" height=\"162\" class=\"size-medium wp-image-80717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Margarita in a moment's notice: A powdered version of the classic cocktail is in the works. But will the so-called Powderita tastes as good as one made with fresh lime juice? Photo: \u003ca href=\"https://www.flickr.com/photos/leeco/\">Lee Coursey/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>And, of course, the company is working on a margarita mix called Powderita. The team has even sprinkled the concoction on food. \"We've been experimenting with it, like adding Powderita powder to guacamole ... It gives the food a kick,\" the company writes.\u003c/p>\n\u003cp>The idea of powdered alcohol is not new. Similar products are already available in Japan, Germany and the Netherlands.\u003c/p>\n\u003cp>But lawyers at Lehrman Beverage Law are skeptical that Powderita will ever make it into your guacamole.\u003c/p>\n\u003cp>\"I am not astonished that this is a real product,\" a lawyer from the firm wrote on the blog. \"But I am absolutely astonished that this is approved ... The product seems highly likely to raise a large number of legal issues and controversies.\"\u003c/p>\n\u003cp>For starters, each state has to set regulations for the sales and distribution of the powdered alcohol. It could take some states a while to get all the rules and laws on the books although California is well prepared for such innovations. It already has \u003ca href=\"http://www.boe.ca.gov/lawguides/business/current/btlg/vol3/abtr/abtr-all.html#2557\">rules and taxes\u003c/a> laid out for \"powdered distilled spirits.\"\u003c/p>\n\u003cp>And some in the business are unlikely to welcome the competition.\u003c/p>\n\u003cp>\"Most of this stuff would need to go through licensed wholesalers with a strong stake in the status quo,\" the lawyer writes. \"So don't assume they will be eager to carry this.\"\u003c/p>\n\u003cp>And then there's the question about safety and the potential for abuse.\u003c/p>\n\u003cp>Palcohol's inventor, \u003ca href=\"http://www.palcohol.com/home.html\">Mark Philips\u003c/a>, says he has developed the high-proof product because he wanted an easy way to carry mixed drinks on hiking and kayaking trips. But dehydrated alcohol could be used for more devious — and illegal — activities, such as sneaking liquor into concerts and sporting events.\u003c/p>\n\u003cp>If you dissolve Palcohol in enough water, then the resulting drink has a proof similar to that of regular vodka or rum. But in theory, a person could use too little water and create a shot with a dangerous concentrations of alcohol.\u003c/p>\n\u003cp>\"Palcohol company had better get some really, really good liability insurance,\" the lawyer adds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
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